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Post by marlaoh on Oct 2, 2002 7:05:08 GMT -6
Captuo's Ligurian Walnut Sauce Presented by Tony Caputo's 1/2 lb. walnut kernals (blanched and papery skin removed) 1/3 cup pinenuts, toasted 1 clove garlic, chopped 2 1/2 T parsley or marjoram, chopped salt to taste 1/2 cup olive oil 1/2 cup ricotta
Chop the walnuts and pinenuts well. Place in a food processor with the garlic, parsley, salt and olive oil. Pulse the mixture until finely chopped. Be careful not to let the mixture turn to a nut butter by grinding too long. Place mixture in a mixing bowl and blend in the ricotta with a spatula or wooden spoon. When ready to serve, add a little melted butter and grated Parmesan cheese to the sauce before tossing over pasta.
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