The Real Italian Riviera Walnut Sauce

Ingredients

• 1 cup of milk
• 1 big slice of white bread, crusts removed
• 2 cups (200 gr) of walnuts kernels
• ½ clove of garlic
• 1 tablespoon of parmesan cheese
• 5 tablespoons of light extra virgin olive oil
• 10 leaves of marjoram
• Salt
• Lukewarm water

Steps

1. Put the bread in a bowl and cover with the milk. When it is completely wet, drain and squeeze it in your hands.

2. Put the drained bread in the blender along with the walnuts, the garlic, the leaves of marjoram, the parmesan cheese and 2 pinches of salt. Blend for a couple of minutes until the walnuts are well crumbled and it turns smooth.

3. Add 5 tablespoons of olive oil and lukewarm water as needed to obtain a thick creamy sauce.

4. When it’s time to season the pasta (any kind of pasta: dry pasta, handmade pasta, ravioli or pansotti - of course) remember before seasoning to water down the sauce with 4-5 tablespoons of the hot water where the pasta is boiling and remember always, always, to save a cup of boiling water to add to the past just in case it remains too dry after seasoning.