Walnut Sauce, Salsa Di Noci

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



A great pasta dish for any occasion:

(*) 250 g of walnuts are equivalent to about 1 kg of nuts with the shell.

Genoese cuisine is strongly influenced by Arabic: this recipe can be found in a similar way already in ancient Persian recipe collections.

For this recipe, the ingredients should be pounded by hand in a mortar, but you can also use a blender or hand mixer!

The walnuts are scalded with boiling hot water to make them easier to skin. The skinned nuts are then crushed in portions in the mortar.

Next, gradually add the remaining ingredients, except yogurt and oil (squeeze the soaked bread well beforehand): if necessary, add a little water, season with salt. Once a thick, homogeneous quantity is obtained, pour it into a sufficiently large bowl and incorporate the yogurt and oil with a wooden spoon. Finally, sprinkle the chopped marjoram on top.

To serve: melt a little butter on the hot pasta, spread the sauce evenly over the pasta and sprinkle with grated Parmesan cheese.

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