| Noci in Camicia
Walnuts in Parmesan Butter1/3 cup of freshly grated parmigiano-reggiano (Parmesan)
1 tablespoon of butter, softened to room temperature
1 teaspoon of chopped fresh basil
1/4 pound of shelled walnut halves |
|
In a bowl combine all of the ingredients except for the walnuts, until they are thoroughly amalgamated into a smooth paste. Scoop up some of the cheese and butter mixture with your fingertips and apply it to the walnuts, sheathing each half only partially, leaving about one-third exposed. Place the coated walnuts on a dish without overlapping them and refrigerate until ready to serve. Serving suggestion: Serve with a glass of dry sparkling wine or other aperitifs before dinner or at other suitable times outside meals. Serves 6 to 8 Special thanks to Marcella's Italian Kitchen, for this great recipe! |
