Walnuts sauce - an excellent sauce for dressing Italian pasta

Walnuts sauce - an excellent sauce for dressing Italian pasta

Details

Difficulty:
3
Time:
Nutrition (per serving)

Calories: 0 kcal

P: 0g | F: 0g | C: 0g
Uomo
Uomo
(Man)
Calories
Carbs
Fats
Donna
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Frutta a guscio (Nuts)
A sauce for dressing noodles, trenette, trofie, dumplings, and ravioli

Ingredients

  • 500 g (1,1 lb) walnuts
  • 10 g (1/2 oz) pine nuts
  • 6 tablespoons extra virgin olive oil
  • 1/2 clove of garlic, peeled
  • 1/2 tablespoon fresh parsley, finely chopped
  • Marjoram , if you like
  • Salt
  • Pepper, if you like

This sauce is used for dressing dumplings, trofie, lasagne, noodles (tagliatelle), flat spaghetti (trenette) and Ligurian pansoti (ravioli).
Clean walnuts and boil kernel for about 5 minutes to make peeling easier. After peeling kernels, put them in a mortar together with pine nuts, garlic, parsley, and marjoram (if you like it). Beat them vigorously until you have an homogeneous mixture and then dilute it adding oil very slowly.
Season to taste with salt and pepper (if you like).

Note

  • - If you don't have much time you can buy cleaned walnuts from any good supermarket.
  • - We suggest you use fresh chives for people who don't like garlic.