Salsa alle noci (walnut sauce) – Liguria
Recipe Type: Salse e Sughi (Sauces)
Cuisine: Liguria
Author:
Prep time:
Total time:
Serves: 650 grams
Categories: Vegetarian Walnut sauce is perfectly paired with pansooti (fresh pasta stuffed with greens), tagliatelle, fusilli, penne or trofie.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-1.jpg”]
- 25 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/pasta-risotto-grains-and-breads/#go-bread-pane” target=”_blank”]bread[/url], sliced and crusts removed
- 40 ml [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#milk” target=”_blank”]milk[/url]
- 500 grams walnuts, shelled and preferable skinned
- 1/2 clove [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url]
- 1/4 teaspoon [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-salt” target=”_blank”]salt[/url]
- 20 gms [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/fruit-and-nuts/#go-pine-nut” target=”_blank”]pine nuts[/url], toasted
- 30 gms [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#ricotta” target=”_blank”]ricotta[/url]
- 45 mls [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#olive” target=”_blank”]extra virgin olive oil[/url]
- 8 leaves [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-marjoram” target=”_blank”]marjoram[/url], washed, dried, and finely chopped or 1 pinch dried [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-marjoram” target=”_blank”]marjoram[/url]
Instructions
- Soak the bread in the milk for 5 minutes.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-2.jpg”]
- If your walnuts are not skinned,skin them now by boiling in water for 8 minutes and then removing the skin. [url href=”https://www.livingalifeincolour.com/kitchen/technique/preparation/how-to-remove-the-skin-from-nuts/” target=”_blank”]See an illustrated guide here.[/url]
- Squeeze the bread, to remove excess milk.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-6.jpg”]
- Add the nuts to the mortar and begin to grind the nuts with the pestle. The nuts may need to ground in batches depending on the capacity of the mortar.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-8.jpg”]
- Add the bread to the walnuts and grind until they are combined. Next add the garlic, salt, and pine nuts.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-9.jpg”]
- Grind together until it forms a paste with a consistency as chunky or creamy as de-sired. When all the walnuts are ground, remove to a bowl and add the ricotta, olive oil, and marjoram to the bowl.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-11.jpg”]
- Mix thoroughly with a wooden spoon to combine. Add some milk or reserved cooking liquid from the greens of the [i]pansotti[/i] to loosen the sauce until it is a thick slurry which is easily spreadable.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/06/salsa-di-noci-12.jpg”]
Leave a Reply