14 oz (400g) storebought or homemade Maltagliati
¾ cup (100g) walnuts
½ cup (60ml) alchermes liquer or Dark rum
1 ½ oz (45 g) semisweet chocolate, Coarsely chopped
1 tablespoon fine dry bread
Grated zest of ½ lemon
¼ teaspoon ground cinnamon
Procedure:
- Bring a large pot of salted water to a boil over high heat.
- Blanch the walnuts in boiling water for a1 minutes.
- Drain and transfer to a large clean kitchen towel.
- Fold the towel over the nuts and rub them to remove the thin inner skins.
- Place the nuts with the sugar, liqueur, chocolate, bread crumbs lemon zests and cinnamon in the bowl of a food processor and chop until smooth.
- Cook the pasta in the boiling water until al dent, about 4 minutes.
- Drain and transfer to a serving dish.
- Pour the sauce over the top , toss gently, and serve hot or at room temperature.
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