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.
Clean the leeks by removing the green part and thinly slice the white part. Heat the butter in a pan and sauté the leeks, adding a tablespoon of water ...
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