This dish brings restaurant-worthy elegance to your stovetop, thanks to a luscious walnut sauce and smart cooking strategy. Soaking bread in milk until soft adds surprising body to the sauce, which includes toasted walnuts, salty Parmesan, and just enough tart lemon juice to balance out the richness. Finished with more walnuts and thyme leaves, the result is hearty, comforting, and original. The recipe serves four, but a hungry duo wouldn’t be hard pressed to polish off the entire batch. Serve with a light, peppery red wine like Pinot Noir or an acidic white like Gruner Veltliner.