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Casarecce recipe in walnut sauce by of 11-12-2007 [Updated on 11-05-2016]
Casarecce in walnut sauce are a rich and very simple dish to make. The sauce is typical of Liguria and takes the name of sarsa de noxe which generally goes with pansotti.
The walnut sauce is prepared raw as well as the pesto, using a mortar or a mixer: the result will be a delicate and creamy sauce with which you can season pansotti, or casarecce as in my case. almost endless ... today, browsing the Italian encyclopedia of cooking, this one jumped my eye, who knows what recipe it will be up to tomorrow: P
- Ingredients for 4 people:
How to make Casarecce in walnut sauce
Soften the slices of bread in a bowl with milk.
Blanch the walnut kernels for a couple of minutes.
Then drain and dry them on a clean cloth.
Peel the walnuts and put them in a blender
Squeeze the bread and add it to the walnuts together with the clove of garlic, the parmesan, the salt
Then dilute the walnut sauce with the oil and milk
Cook the pasta in abundant salted water, drain it al dente and season with the sauce obtained
Serve the casarecce in walnut sauce on the plates.