Pine Nut Sauce

Break it up soft bread crumb and wet it with 2-(3 tbsp) 3 tablespoons of vinegar. Let it soften until it is completely soaked, then squeeze it carefully to eliminate the excess liquid. soft bread crumb It must remain moist and compact, without dripping, so that it can mix with the pine nuts without making the sauce too runny.

Put the pine nuts in the mortar, add the soft bread crumb squeezed and crushed the mixture with regular movements. Turn the dough repeatedly until the pine nuts and bread form a pan sauce smooth. Continue until you obtain a uniform mass, free of dry particles or still-whole pine nuts.

Pass thepan sauce Pass the mixture through a cheesecloth or fine sieve, pressing carefully to remove any lumps. Collect a smooth, homogeneous cream: the mixture It should be thick enough to coat the sieve, with no visible fragments of soft bread crumb or pine nuts.

Pour the filtered base into a porcelain or glass cup, preferably suitable for working the mixture with a fork. Add the salt and distribute it throughout the cream with short movements, so the seasoning is balanced before adding the oil.

Start beating the cream with a wooden fork and pour in a thin stream Add half a glass of extra virgin Taggiasca olive oil. Keep stirring constantly and gradually incorporate the oil: the sauce is ready when it appears whipped, smooth, and creamy, with no visible separation between the oily and solid parts.

Use the pine nut sauce to season boiled meat and fish, potatoes, or lightly blanched green beans. Spread it while the food is still warm, so the cream will adhere better to the surface without losing its velvety texture.