Cheese, Egg, and Cream Based Recipes - Tocco di Nocci con Cappelletti

Ingredients              

• 250 g/9 oz/1 packet cappelletti stuffed with cheese and spinach

• 225 g/8 oz/2 cups walnut pieces

• Thick slice of white bread, crusts removed

• 75 ml/5 tbsp milk

• 1 garlic clove, crushed

• Salt and freshly ground black pepper

• 45 ml/3 tbsp olive oil

• 100 g/4 oz/1/2 cup Mascarpone cheese

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Method:

1. Cook the cappelletti according to the packet directions, drain.

2. Place the nuts in boiling water for 2 minutes. Drain and rub off the skins in a clean tea towel. Soak the bread in the milk.

3. Grind the nuts to a fine powder in a blender or food processor.

4. Squeeze out the bread and add to the nuts with the garlic and a little salt and pepper. Run the machine until the mixture is smooth.

5. With the machine running, add the oil in a thin stream and then finally add the cheese.

6. Add to the cappelletti and toss well over a gentle heat. Serve straight away.