Quick and easy recipe walnut sauce
Salsa At Nuts is a typical Ligurian recipe, used to season various first courses, as a child I spent the Christmas holidays in Genoa with my uncles, and the dish I was looking forward to were the "pansoti with walnut sauce”(Similar to ravioli filled with chard, borage, spinach and ricotta), or a first course seasoned with walnut sauce. I asked my aunt for the recipe and she told me that this sauce can be made in 3 ways: the first (and even lighter) is what I propose today, then there is the version in which you replace the milk with the cooking cream and the third in which a few slices of toasted bread are added to create a thicker cream. The other two versions I propose to you in the future, but I found this excellent! Try it!
READ ALSO: Pasta with ricotta and walnuts (click here)
Ingredients for 4 people
- 40 gr of shelled walnuts
- 1/2 clove of garlic
- 1 glass of milk
- 15 pine nuts
- a pinch of salt
- 2 tablespoons of olive oil
- 3 tablespoons of grated Parmesan
Watch the video recipe of the Walnut Sauce
How to make walnut sauce
To prepare the walnut sauce, shell 15 walnuts, put them in the mixer together with 3/4 of a glass of milk, chopped
add a drizzle of oil, 15 pine nuts, half a clove of garlic, salt, and 2-3 tablespoons of grated Parmesan. mix again until it becomes a cream.
And your walnut sauce or walnut cream is ready, you can use it to dress spaghetti, penne and ravioli or the most famous "pansoti" creating the ideal typical Ligurian combination. Just add a few tablespoons of sauce to the pasta and dilute with a little water from the pasta itself.
NB If the sauce turns out too liquid just add more grated Parmesan, if instead it should be too dense add a little milk.
WINE PAIRING: Still white wine: preferably a Pigato or a Vermentino served at 13 °.
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Enjoy your meal!