List of Ingredients
- 1 1/3 LB. of pansotti pasta
- 4 large walnuts
- 1/2 OZ. of inside of a dry loaf of bread
- 2 OZ. of Prescinseua cheese (curd)
- Garlic
- Extravirgin olive oil
- Salt
Method
Shell 4 large walnuts. Place 3 walnut kernels in boiling water. When it returns to a boil, remove from the heat.
Cube 1/2 ounce of the inside of a dry loaf of bread; soak them in water.
Take half a kernel at a time and peel it with a small knife.
Place the peeled and unpeeled walnuts in a mortar. Squeeze out the bread and add it to the mortar along with a pinch of salt. Grind the mixture with a pestle.
Add a sliced clove of garlic and continue to grind with the pestle for 5-6 minutes until you obtain a smooth paste. Slowly drizzle in 2 tablespoons of extra-virgin olive oil, a little bit at a time.
Complete the sauce with 2 ounces of Prescinseua cheese and another drizzle of oil, using the pestle to mix it all together. Just before using the sauce, dilute it with a bit of the pasta’s cooking water.