1. Put the walnuts in boiling water for 1 minute, drain and rub off as much of the thin, bitter skin as you can (this is optional, but makes the sauce silkier and sweeter).
2. Cut the crust off the slice of bread, soak the crumb in the milk, then squeeze it out lightly.
3. Put the walnuts, bread, garlic, grated parmesan, marjoram and a pinch of salt in a food processor and blend until creamy.
4. With the motor running, trickle in the extra virgin olive oil, then the cream, until you have a smooth, thick sauce; if it's too thick, loosen it with the leftover soaking milk.
5. Season with salt and leave to stand for at least 15 minutes.
6. Use it on pasta (pansoti, trofie), loosened with a spoonful of the cooking water, without heating it.
Tip: In Liguria it's the sauce for the traditional filled pasta, pansoti; you can use ricotta instead of cream, and it keeps for 2 days in the fridge - go easy on the garlic, as it can easily overpower the walnuts.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.