Creamy Ligurian Walnut & Garlic Sauce (Salsa di Noci)
Details
Unlock the secret to this exquisite Italian sauce where walnuts and garlic dance in perfect harmony!
Ingredients
Instructions
Prepare the Walnuts (Optional, for smoother sauce)
If your walnuts are unblanched, you can blanch them briefly in boiling water for 1 minute, then drain and rub off the skins for a creamier sauce, though this step is not strictly necessary.
Soak the Bread
Break the stale bread slice into small pieces and place them in a small bowl. Pour the milk (or water) over the bread and let it soak until soft, about 5 minutes. Squeeze out any excess liquid.
Combine Ingredients
In a food processor or a mortar and pestle (traditional method for best texture), combine the shelled walnuts, garlic cloves, soaked and squeezed bread, grated Parmesan cheese, and fresh marjoram leaves (if using.)
Process into a Paste
Begin to process or pound the ingredients. Gradually drizzle in the extra virgin olive oil while continuing to blend, until you achieve a smooth, creamy, and uniform paste. The consistency should be thick but pourable.
Season and Adjust
Taste the sauce and season generously with salt and freshly ground black pepper. If the sauce is too thick, you can add a tablespoon or two of warm water (or pasta cooking water if serving with pasta) to reach your desired consistency.
Serve
The Salsa di Noci is traditionally served with fresh pasta like Pansotti (a type of ravioli) or Trofie. It can also be spread on crostini or used as a dip.
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