Photograph of the finished Trofie al sugo di noci

Italy · Mì trofie xốt óc chó Trofie al sugo di noci

Trofie al sugo di noci

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Trofie noodles Trofie noodles 1.1 lb
  • Photograph of Walnut Walnut 11.3 oz
  • Photograph of Bread Bread 4.2 oz
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Parmigiano cheese Parmigiano cheese 4.9 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Blanch the walnuts for 60 seconds, then peel off the brown skin; the skin remains, leaving behind a bitter, pungent sauce.
  2. 2 Soak the inside of the bread in fresh milk for 10 minutes, then gently squeeze out the excess liquid.
  3. 3 Grind walnuts with garlic, soak bread in milk and olive oil to make a thick cream sauce.
  4. 4 Boil the trofie pasta in salted water for 9 minutes, then reserve 80 ml of the cooking water.
  5. 5 Mix the pasta with the sauce separately from the cooking water; the walnut sauce should not be heated as the oil will separate; sprinkle with Parmigiano and pepper.
Start cooking