August
Middel
4 prs.
20 min.
Walnut pesto with milk and marjoram
- 150 g walnut kernels
- 25g milk
- 20g breadcrumbs (use a loaf of wheat-based bread, preferably day old)
- 20g grated parmesan cheese
- A small handful of fresh wild marjoram leaves
- 1 clove of garlic
- 1 dl ekstra virgin olive oil
- salt
- Crack the walnuts and blanch the kernels for a few minutes in a pot of boiling water. Transfer the nuts to a tea towel.
- Soak the breadcrumbs in the milk.
- Place all the ingredients - apart from the oil - in the mortar and start pounding adding the extra virgin olive oil gradually, until you get a light, creamy and homogeneous mixture.
- Taste and season with salt. Before mixing with the pasta, dilute the sauce with a tablespoon of hot pasta water to loosen it up, so it will blend better with the pasta.
Tips
Before mixing your pesto with the pasta, dilute the sauce with a tablespoon of hot pasta water to loosen it up, so it will blend better with the pasta.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
