Eating in Liguria
Ingredients for 4 servings
200 g of walnuts
1/2 clove of garlic
the soft part of two bread rolls
3 tablespoons of Ligurian extra virgin olive oil
salt according to taste
Shell walnuts; soak in water in order to remove the bitter inside skin. Place nuts in the mortar with the garlic, bread soaked in milk and salt. Blend with pestle until smooth and creamy.
When serving with the Pansoti dilute with a little bit of the hot water used to cook the pasta and toss with butter and Parmesan cheese.
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