posted by admin on lug 17

walnut kernels

This easy and fast recipe is typical of rural Tuscany. A very tasty dish, traditionally prepared in winter when the walnuts have been picked up. What’s more, this sauce could be also used to toss many kind of homemade Pasta (see: how to prepare homemade Trofie ).

Time required: 25 minutes

Recommended wine: a strong and tasty white, as Locorotondo (Puglia) or Solopaca (Campania), served at 12° C.

Ingredients (four servings):

• 350 gr. (12 ounces) packaged Linguine
• 100 gr. (4 ounces) Gorgonzola cheese
• 100 gr. (4 ounces) walnut kernels
• 140 gr. (5 ounces) Italian Mascarpone or other cream cheese
• 4 tablespoons grated Parmesan cheese
• Salt

Istruction

1. In a large bowl combine Gorgonzola cheese, cut into small pieces, 100 gr. (4 ounces) of fine walnut kernels, cream cheese and grated Parmesan cheese.
2. Meanwhile, in a large (5 quart) stockpot, bring the water to boiling, add salt and cook the Pasta according to the package directions.
3. Before draining the Pasta, pour some (2-3) tablespoons of cooking water in the sauce and well mix till to cream consistency.
4. Drain the Pasta in a colander and put it in the bowl. Toss well till Linguine is well coated.
5. Serve immediately.

To serve:
If desired, sprinkle each serving with the remaining walnut kernels.