|
 |
| Walnut Sauce |
| On its own, this rich sauce can be tossed with fresh fettuccine and a dab of butter. Simmered with cream, it makes an absolutely delicious sauce for any of the small pasta shapes stuffed with a mild cheese filling. The following method is for removing much of the walnut's bitterness. |
Origin: Italian
|
Ingredients:
1 cup walnuts
1/4 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
1/3 cup COLAVITA Extra Virgin Olive Oil, or as needed
Kosher salt and freshly ground black pepper
Ground nutmeg, to taste
|
Preparation:
1. Heat the oven to the lowest setting. Line a baking pan with a double thickness of paper towels. Place the walnuts in hot water to cover completely. Let stand 15 minutes. Drain thoroughly. Arrange the walnuts in a single layer on the prepared baking pan. Dry in the oven until lightly crisp on the outside and moist but firm on the inside, about 45 minutes. Transfer to a bowl and cool to room temperature. 2. Place the walnuts and grated cheese in the work bowl of a food processor fitted with the steel blade. Process until finely chopped. With the motor running pour in the oil in a thin stream. Continue processing until the oil is incorporated and the sauce is very smooth. Season to taste with salt, pepper and nutmeg. Serve the walnut sauce at room temperature. Makes about 1 cup
Per Serving (serving size is 2 tablespoons): 186 Calories (86% from fat); 19g Fat (2g Sat, 9g Mono, 7g Poly); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 189mg Sodium. Food Exchanges: 1/2 Lean Meat; 3 1/2 Fat.
|
|
|
|
