Walnut sauce
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Italiano (Italian)
The Ligurian walnut sauce, also called “tocco de noxe” or “sarsa de noxe”, is a nut-based sauce normally used with pasta, especially “pansotti”.
Allegedly, Ligurian sailors of the Marine Republic imported this sauce from ancient Persia.
After walnuts are harvested, in autumn, their kernels are cleaned in boiling water, then peeled one by one, and eventually crushed in the traditional mortar, along with pine nuts, garlic, and cheese. Today, a common food blender would do just as well. Breadcrumbs soaked in milk are then added, along with a pinch of salt. The final, blended result should be a not too thick sauce, ready to use with your pasta.
This post is also available in:
Italiano (Italian)
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