Now, I really love bread sauce, and ever since I made Delia's circa 1999, I've been wondering how I could eat more of it with my main meals. Without wanting to offend the Italians, or the Brits, this is not bread sauce: it is silkier and nuttier, and it is beautiful mixed with twisted trofie pasta and topped with peppery and pungent fresh oregano.
Tear up the bread, put it in a small bowl, pour over the oat milk and leave to soak for 10 minutes. Transfer the bread mix to a food processor, add the walnuts, oil, garlic, nutritional yeast, salt, pepper, and lemon zest and juice, then blend to a mostly smooth sauce studded with a few small, crunchy, nutty bits for good measure.
#ligurian-salsa-di-noci #walnut-pasta-recipe #bread-sauce-alternative #italian-cuisine #cooking-tips
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