How to Make Prosciutto Di Parma Pizza Calories

Salsa Di Noci

Nel 1963 nasce il consorzio di prosciutto di parma, un'organizzazione di produttori che.

Recipe Summary Salsa Di Noci

A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.

Ingredients | Prosciutto Di Parma Pizza Calories

3 cups water, or as needed

1 ½ cups walnuts

2 cloves garlic, peeled

1 pinch sea salt

1 teaspoon chopped fresh marjoram

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

½ cup extra-virgin olive oil

¾ cup heavy cream

1 cup finely grated Pecorino Romano cheese

freshly ground black pepper to taste

sea salt to taste

1 (16 ounce) box dry fettuccine pasta

½ bunch fresh chives, finely chopped

Directions

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.

Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Toss walnut sauce with pasta. Garnish with fresh chives.

If you do not have a mortar and pestle, you may use a food processor instead.

Info | Prosciutto Di Parma Pizza Calories

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Salsa Di Noci

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Vegetarian,