Author Notes: Walnut sauce is perfectly paired with pansooti (fresh pasta stuffed with greens), tagliatelle, fusilli, penne or trofie.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/salsa-alle-noci-walnut-sauce-liguria/ —woo wei-duan
Makes: 650 grams
grams bread, sliced and crusts removed
grams walnuts, shelled and preferable skinned
grams pine nuts, toasted
milliliters extra virgin olive oil
leaves marjoram, washed, dried, and finely chopped or 1 pinch dried marjoram
- Soak the bread in the milk for 5 minutes.
- If your walnuts are not skinned,skin them now by boiling in water for 8 minutes and then removing the skin.
- Squeeze the bread, to remove excess milk.
- 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.
- Add the bread to the walnuts and grind until they are combined. Next add the garlic, salt, and pine nuts.
- 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.
- Mix thoroughly with a wooden spoon to combine. Add some milk or reserved cooking liquid from the greens of the pansotti to loosen the sauce until it is a thick slurry which is easily spreadable.