Walnut sauce (4)
Instructions
Peel the walnuts nuts beyond finger dipped in lukewarm water for a moment.
Mince them, collect them in a bowl along with four tablespoons of olive oil, cream, salt and pepper.
Stir thoroughly to obtain a homogeneous sauce.
For egg fettuccine and boiled turnips.
Ingredients and dosing for 4 persons
- 250 g of walnut kernels
- 2 tablespoons of cream
- 4 tablespoons of olive oil
- Salt
- White pepper