Nut sauce to accompany pasta or meat dishes
Why have I not discovered the walnut sauce? This fantastic sauce, known as "sarsa de noxe" or "sugo di noci", is a fantastic accompaniment to stuffed pasta dishes (tortellini, panzerotti, etc) or meats. Typical of Ligure gastronomy, in the province of Genoa, Italy, it is based on walnuts.
De Smooth flavorIt is a perfect sauce to enhance the flavors of any dish and not hide them. It will be enough if you have a few ingredients at home: nuts, garlic, oil, breadcrumbs, milk and Parmesan cheese; to be able to elaborate it. Easy right? Combine it with other sauces such as pesto genoves or aioli to avoid falling into the bummer.
Ingredients
- 150 g. peeled walnuts
- 40 g. bread crumbs
- 100 ml. milk.
- 1 clove garlic.
- 50 g. of extra virgin olive oil.
- 50 g. grated Parmesan cheese.
- 10 g. pine nuts (optional)
- Sal Island
Crafting
We prepare the walnuts. If we do not find peeled and clean walnuts, we start by "scalding" them, already shelled, in hot water for 5 minutes. Thus, once drained and after the necessary minutes for them to warm up, it will be easier for us to remove the skin from them.
While we work the walnuts, we introduce the bread crumbs in milk and let it soak for 4-5 minutes. When it is soft, we remove the excess milk with a strainer and reserve the crumb on one side and the milk on the other.
We introduce in the blender glass or food processor the peeled walnuts, together with the pine nuts (optional), the garlic, the crumb and the cheese and blend until obtaining a paste.
The resulting pasta was we add the oil little by little so that it emulsifies.
Finally and only if necessary, we rectify with the reserved milk the texture of our sauce, which must be dense, and we salt to taste.
Notes
You can add flavor to the sauce if you include some spice like marjoram or parsley.
More information - Senyoret rice with aioli, traditional flavors, Genoese Pesto, traditional Italian pasta sauce
More information about the recipe
Preparation time
Total time
Kilocalories per serving 200
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Hello, my name is Raquel and I wish for this Christmas to prepare the famous walnut sauce, and my question is the following, if these ingredients have to be cooked after joining them or if it is simply served like that, I also do not know if it is placed hot or cold, on the steak
You can serve it hot or cold! You do not need to cook the ingredients more.