Cassareccia with walnuts

Oily fruits closed in their shells free precious nutritive properties. Walnuts originate from Western Asia, but are grown worldwide. In Italy they are used for dry dishes and meat courses but above all they are a dainty ingredient for cakes and desserts. This is a sophisticated recipe, combining nuts, sugar and cinnamon and it takes inspiration from the culinary tradition of Veneto. Here just a slight change from the original recipe, with lemon instead of the traditional breadcrumbs.
Calories: 700 Kcal. circa

Ingredients for 4 servings
380 g casareccia
160 g walnut kernels
1 organic lemon
40 g sugar
1 pinch cinnamon powder
3 tbsp extra virgin olive oil
salt to taste

Place a large saucepan over the heat, bring it to the boil and then toss the caserecce in and cook al dente. In the meanwhile rinse the lemon well under running water and grate its zest; chop the walnut kernels. In a large bowl mix the lemon zest, the kernels, the sugar and the cinnamon. Once drained, pour the caserecce in the bowl and a sprinkle with oil, accurately mixing the ingredients. Leave to rest a few minutes and serve.

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