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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
- 25 grams bread, sliced and crusts removed
- 40 milliliters milk
- 500 grams walnuts, shelled and preferable skinned
- 1/2 clove garlic
- 1/4 teaspoon salt
- 20 grams pine nuts, toasted
- 30 grams ricotta
- 45 milliliters extra virgin olive oil
- 8 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.