Liguria Recipes
SALSA DI NOCI

Ligurian mortar - Photo © supercolli

SALSA DI NOCI

Walnut Sauce

How to make the Walnut Sauce:

Scald the walnuts, and peel off the skins. Dip the bread in water and squeeze out most of it. In a mortar pound the walnuts together with the bread, garlic, marjoram and salt to achieve a smooth paste. Place the mixture into a mixing bowl, drip in the olive oil, stirring constantly. Add the cream, stir well.

The salsa di noci sauce is ready to use. In the original Ligurian recipe, soured milk, called prescinseua in dialect, is added instead of cream. Prescinseua can be replaced with plain yoghurt.

The salsa di noci sauce is very good with stuffed pasta pansotti or with roasted or boiled white meats.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM