Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 cup milk or cream
1 large slice of sourdough bread, crusts removed
2 cups chopped walnuts
1/2 clove garlic
1 tablespoon Parmigiano Reggiano cheese, grated
5 tablespoons extra virgin olive oil
10 leaves fresh marjoram
Sea salt to taste
Hot pasta water
Put the bread in a bowl and cover with the milk or cream. When it is completely wet, drain and squeeze with your hands to remove excess liquid.
Put the drained bread in a blender or food processor, along with the walnuts, garlic, marjoram, cheese and 2 pinches of salt. Blend until the walnuts are well crumbled and the mixture turns smooth.
Add the olive oil and lukewarm water as needed to obtain a thick creamy pesto.
When ready to serve with pansotti, combine the walnut pesto with a small amount of hot pasta water and either pour over the pasta or toss lightly in a saute pan to warm thoroughly.
This recipe is featured on show 2812 – Cooking of Liguria.