November 30, 2012, Posted by admin in Food & Groceries, Genova, Grains, Pasta & Side Dishes, Liguria, Pasta & Side Dishes, Primi piatti, Recipe
Easy walnut sauce for pasta
Pansotti al preboggion
When the first walnuts of the year arrive, the noci verdi are sold as something special – much like the first green almonds. Yet they don’t have a lot of taste and the fleshy membrane grows black and mouldy, if you don’t use them immediately. For this recipe I stick to the characteristic, older walnuts that have been dried properly, and mostly I don’t bother to rub off the skin even though it does give the sauce a rather dull brown colour.
In Liguria, walnut sauce for pasta is mostly served in a cheesy dairy version a bit like besciamella. Not my favourite. This is a pure nutty version, a bit like a salad dressing with a nice crunchy texture.
100 g walnuts
1 tbsp fresh white bread crumbs
1 clove of garlic
Olive oil, salt, pepper
Roast the walnuts in the oven and rub off the brown skin
Blend, chop or pestle all the ingredients finely into a thick sauce
Serve with good, fresh ravioli like these Ligurian pansotti (that can be bought ready made)
Other easy pasta saucesgarlic • Grains, Pasta & Side Dishes • vegetarian • walnuts
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