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Here you go Orchid, REC: Linguini with Ricotta-Walnut Sauce

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Joined: Dec 14, 2005


Posted to Thread #12394 at 2:53 pm on Oct 27, 2008

from Italian Family Cooking by Anne Casale
A rich and satisfying combination. A word of warning--keep the portions small.

Serves 6 as a main course and 8 as first course.

I cup whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup freshly grated Parmagiano cheese
3 Tbs. olive oil
2 Tbs. unsalted butter
3 large cloves garlic, split in half
1 cup coarsely chopped walnuts
3 Tbs. minced fresh basil or 1 Tbs. crumbles dried basil
1 lb. linguini
1 Tbs. salt
1 Tbs. unsalted butter, softened
Freshly grated Parmagiano cheese, for serving

In a small bowl, combine ricotta, cream and Parmagiano cheese. Mix well with a fork and set aside.

In a medium skillet, heat olive oil over medium heat until haze form., then add 2 Tbs. butter. Saute garlic, stirring constantly, until lightly golden. Discar with a slotted spoon. Add walnuts, turn heat to low, and saute, stirring constantly, until lightly toasted, about 1 minute. Stir in basil and mix well; remove from heat.

Cook pasta in 6 quarts boiling water with 1 Tbs. salt until al dente. Drain in a colander, transfer to a bowl containing 1 Tbs. softened butter and toss quickly. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmagiano cheese.

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