SALSA ALLE NOCI – WALNUT SAUCE
This is one of the easiest and quickest recipes to do, you need literally 2 minutes and are left with flavours that seem to have come directly from Liguria where this recipe originates.
It is so easy you could leave a three year old in charge! Following the simple ingredients and instructions that follow you will leave your dinner guests aghast at your prowess in the kitchen…and begging you for the secrets to such a wonderful recipe.
Ingredients for 4 persons
1 small clove or half 1 clove of garlic.
15 shelled walnuts.
15 pine-nuts
A good pinch of salt.
A tablespoon of E.V.O.O
A tablespoon of grated parmesan/grana padano
Half a glass (max) of milk. (cream if you prefer)
Soft breadcrumbs as needed
Method
In a mixer/blender blitz in the following order: garlic, walnuts, pine-nuts, then add the salt, olive oil and parmesan cheese and blitz well, add the milk a little at a time and blitz well again, (the more milk you add, the more breadcrumbs you will eventually need), taste for salt and add if needed, adding also the soft breadcrumbs until the consistency is that of a smooth paste.
Cook your pasta in plenty of boiling salted water until “al dente”, (short pasta is best for this particular sauce), put the salsa alle noci in a large container big enough for the cooked pasta, and add a ladle of the cooking water from the pasta, drain the pasta and add to the salsa alle noci, mix well and season with black pepper and further E.V.O.O if required.
Enjoy!! It’s that easy!
BESPOKE ITALIAN 