Ingredients (5 persons)
* 100 grams of young walnut kernels
* 100 grams of robiola cheese (see below for the alternatives)
* 1 small white garlic clove
* 2 hamburger buns (Mc’D size)
* ¼ liter fresh cream
The reason not many people prepare this sauce at home is all in the kernels preparation, which is pretty time consuming. Ideally, you want to use fresh walnuts (not the usual dried variety), identifiable by their soft kernels and finger-staining peels. Using dried walnuts will give a stronger flavor to your sauce. Begin by peeling the kernels: placing them over the steam from a boiling water pot for a few seconds immediately before peeling will help you immensely. Next remove the outer crust from the buns and crumble the sweeter guts of the bread. Peel the garlic clove and finely chop it, removing the inner part of the bulb if it is too strong smelling or not as white as the outer part. Put the crumbs, the garlic and the walnuts in a blender with the robiola cheese. If you can’t find it you can substitute it with an equal parts mix of stracchino and quark cheeses, or ¾ quark and ¼ soft goat cheese. Blend it for a little while, then add the cream and continue blending until all the chunks are gone.
On pasta (ideally of the Trenette variety), as vegetables-stuffed pasta dressing, on warm bread (ideally Testaieu or Tigelle, but you’ll be forgiven to use it on pita bread).