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Az olasz tészták végtelen sorában egyetlen fajtát nem fogsz soha megtalálni: azt, ami édes.
Én körülbelül annyira voltam bizalmatlan az olasz módra elkészített, sós dióstésztával, mint amit egy olasztól várhatunk, ha édesanyánk féle cukorral, esetleg baracklevárral jól megtámogatott hazai változatára próbálnánk rábeszélni.
Az első kóstolás után azonban alig vártam, hogy ismét utamba akadjon egy “pasta al sugo di noci”.
Az alaprecept alább található, de rengeteg variáció létezik. Lehet a diós szószhoz adni gorgonzolát (mmmm……), de bármilyen sajtot, sajtkrémet, sonkadarabokat, hagymát, fokhagymát vagy tonhalat (ez utóbbi esetben a tejet/tejszínt elhagyva). A dió garantáltan jól megy az előbbiek bármelyikéhez, tessék csak próbálkozni!
Hozzávalók:
- vaj vagy olivaolaj
- 10 dkg darált vagy apróra tört dió
- 1dl tejszín vagy tej
- só, bors
- parmezán
A zsíradékon egy nagyobb serpenyőben (amibe majd belefér a tészta is) kislángon megpirítjuk a diót. Amikor kicsit “kiszőkült”, akkor hozzáadjuk a tejszínt/tejet, sót, borsot. Ezt összeforraljuk, és aztán mehet is bele a kifőzött tészta. Tálaláskor tetejére parmezánt szórunk.
Ha valaki első kézből szeretne videós bemutatót kapni, akkor ajánlom Signora G.-t, aki a gorgonzolás változatot készíti el a YouTube-on.
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