Walnut Sauce
Walnut sauce is a typical condiment in Ligurian cuisine. A raw sauce with a delicate flavour, it is perfect for fresh filled pasta, trofie pasta and even a plate of linguine. This recipe is not particularly difficult to make, but it can really enhance a lunch or dinner.
Walnut sauce is a typical condiment in Ligurian cuisine, a smooth raw sauce that brings unusual and very tasty flavours to the table.
The ingredients are very simple: garlic, grated cheese, stale bread soaked in milk, extra virgin olive oil and, of course, walnut kernels.
Walnut sauce undoubtedly owes its fame to its pairing with pansotti, the typical Genoese tortelli, but it also enhances other types of fresh pasta, especially trofie and corzetti, as well as common dry pasta; however every pasta is good, like spaghetti or penne.
If you prepare large quantities and do not consume it immediately, you can store walnut sauce for a few days in the refrigerator, in an airtight container, taking care to cover the surface of the sauce with a thin layer of extra virgin olive oil.
Ingredients:
180 g walnut kernels
50 g grated Parmesan cheese
1 clove of garlic
50 g stale bread
150 ml milk
5 tablespoons extra virgin olive oil
salt
pepper
Serves: 4–8 people
Preparation:
1. To make walnut sauce, start with stale bread: remove the crust and cut it into slices, then soften them in a baking dish with a little milk.
2. Put the walnut kernels into a food processor, add the garlic clove and blend until you have a grainy mixture. Then add the well-squeezed stale bread.
3. Continue blending until you have a smooth mixture, then add the oil one tablespoon at a time.
4. When the oil has been incorporated, add the grated Parmesan cheese and continue to mix everything together. Season with salt and pepper. If your sauce is too dry, you can add a little milk until you achieve the desired consistency.
5. Once ready, you can use the walnut sauce to dress your pasta as desired.
Enjoy!
Mic
Walnut Sauce
