Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 45 minuti |
Ingredients
| 320 g | spaghetti |
| 160 g | walnut kernels |
| 20 g | pine nuts |
| 160 g | Lait Entier Microfiltré UHT Sterilgarda |
| 20 g | Parmesan cheese grated |
| 30 g | breadcrumbs |
| 1 | clove of garlic |
| 70 g | extra virgin olive oil |
| q.b. | marjoram |
| q.b. | of salt |
| q.b. | of pepper |
Preparation
- First, blanch the walnut kernels for 5 minutes in boiling water; this will soften the skin and tone down their bitter taste.
- Meanwhile, place the breadcrumbs in a small bowl and moisten them with Sterilgarda Microfiltered Whole Milk, leave them to soak.
- Meanwhile, place a pot of water on the stove and add salt when it boils: this will be used to cook the spaghetti.
- Drain the walnuts through a sieve and place them on a cloth. Rub them gently with the cloth to remove some of the skin. Set the kernels aside.
- Take the breadcrumbs, drain them through a sieve, keeping the Sterilgarda Microfiltered Whole Milk aside, and crush them with a spoon to remove the excess milk.
- Now cook the spaghetti in boiling water for 9 minutes or for the time indicated on the package.
- Pour the walnut kernels, the breadcrumbs and a few spoonfuls of the milk used to soak the breadcrumbs (60 g should be enough) into a blender with blades, add the pine nuts, the peeled garlic, season with the marjoram leaves and season with grated Parmesan cheese.
Cook the lasagna sheets in salted water with a drop of olive oil.Cook the sheets for the time indicated in the pack. Remove the lasagna sheets with a skimmer ...
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