- 200 g Hazelnut Paste
- N ° 3 Slices of Pancarrè
- 70 g Extra virgin olive oil
- 250 ml Milk
- 70 ml Ricotta Salata
- Salt and pepper to taste
- First remove the crust from the bread and soak the slices in milk.
- squeeze the 3 slices and put them in the mixer with the hazelnuts and the rest of the ingredients and blend everything until you get a homogeneous mixture .
- The sauce obtained can be used to transform simple spaghetti, linguine or egg noodles into a tasty first course. But it can also become a sauce for stuffed pasta. If it is not very fluid, it can be extended with a little pasta cooking water.