This mouthwatering dish would make an excellent light, vegetarian lunch for four or a good starter for six.
2 thick slices wholemeal (whole-wheat) bread, crusts removed
300 ml (1/2 pint) 1 1/4 cups milk
275 g (9 1/2 oz) 2 1/2 cups shelled walnuts
2 garlic cloves, crushed
115 g (4 oz) 1 cup stoned (pitted) black olives
60 g (2 oz) 2/3 cup freshly grated Parmesan cheese
8 tbsp extra virgin olive oil
150 ml (1/4 pint) 2/3 cup double (heavy) cream
450 g (1 lb) fresh fettuccine
salt and pepper
2 - 3 tbsp chopped fresh parsley
300 ml (1/2 pint) 1 1/4 cups milk
275 g (9 1/2 oz) 2 1/2 cups shelled walnuts
2 garlic cloves, crushed
115 g (4 oz) 1 cup stoned (pitted) black olives
60 g (2 oz) 2/3 cup freshly grated Parmesan cheese
8 tbsp extra virgin olive oil
150 ml (1/4 pint) 2/3 cup double (heavy) cream
450 g (1 lb) fresh fettuccine
salt and pepper
2 - 3 tbsp chopped fresh parsley
method
1. Put the bread in a shallow dish, pour over the milk and set aside to soak until the liquid has been absorbed.
2. Spread the walnuts out on a baking tray (cookie sheet) and toast in a preheated oven, at 190°C/375°F/Gas Mark 5, for about 5 minutes, or until golden. Set aside to cool.
3. Put the soaked bread, walnuts, garlic, olives, Parmesan cheese and 6 tablespoons of the olive oil in a food processor and work to make a puree. Season to taste with salt and pepper and stir in the cream.
4. Bring a large pan of lightly salted water to the boil. Add the fettuccine and 1 tablespoon of the remaining oil and cook for 2 - 3 minutes, or until tender but still firm
to the bite. Drain the fettuccine thoroughly and toss with the remaining olive oil.
5. Divide the fettuccine between individual serving plates and spoon the olive, garlic and walnut sauce on top. Sprinkle over the fresh parsley and serve.
Parmesan quickly loses its pungency and 'bite'. It is better to buy small quantities and grate it yourself. Wrapped in foil, it will keep in the refrigerator for several months.
2. Spread the walnuts out on a baking tray (cookie sheet) and toast in a preheated oven, at 190°C/375°F/Gas Mark 5, for about 5 minutes, or until golden. Set aside to cool.
3. Put the soaked bread, walnuts, garlic, olives, Parmesan cheese and 6 tablespoons of the olive oil in a food processor and work to make a puree. Season to taste with salt and pepper and stir in the cream.
4. Bring a large pan of lightly salted water to the boil. Add the fettuccine and 1 tablespoon of the remaining oil and cook for 2 - 3 minutes, or until tender but still firm
to the bite. Drain the fettuccine thoroughly and toss with the remaining olive oil.
5. Divide the fettuccine between individual serving plates and spoon the olive, garlic and walnut sauce on top. Sprinkle over the fresh parsley and serve.
Parmesan quickly loses its pungency and 'bite'. It is better to buy small quantities and grate it yourself. Wrapped in foil, it will keep in the refrigerator for several months.
serving amount
serves 6
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