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
- 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.
- Meanwhile, in a large (5 quart) stockpot, bring the water to boiling, add salt and cook the Pasta according to the package directions.
- Before draining the Pasta, pour some (2-3) tablespoons of cooking water in the sauce and well mix till to cream consistency.
- Drain the Pasta in a colander and put it in the bowl. Toss well till Linguine is well coated.
- Serve immediately.
To serve:
If desired, sprinkle each serving with the remaining walnut kernels.