Salsa di noci
Walnut sauce

Ingredients for 4 hungry people  


  1. In a cup let the bread soak up the milk;
  2. Put on the stove a little pot filled with water;
  3. Once the water is boiling cook the walnuts for 1-2 minutes, then drain them;
  4. Briefly blend everything together;
  5. If it doesn't look creamy enough you can add some milk, vice-versa some bread if it looks too liquid.
  6. Use with pasta, especially egg-based pasta, trofie, ravioli or pansotti. Store in the fridge up to a week.

Be careful: it's really important to boil the walnuts, this will prevent a bitter taste.

Tip: pistachios can be added as well to the boiled nuts.

Aron Wussler