Hazelnut Sauce


  • 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.

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