Salsa di Noci (Ligurian Walnut Sauce)

August 14, 2020

Salsa di Noci (Ligurian Walnut Sauce) - kvalifood.com

Salsa di noci is a Ligurian pasta sauce made from ground walnuts, bread soaked in milk, Parmigiano, garlic, and marjoram. It has a creamy, ivory color and a rich, slightly tannic flavor. Traditionally served with pansotti (stuffed pasta) or trofie.

Serves 4

Ingredients

200 g shelled walnuts
25 g pine nuts (optional)
1 slice white bread, crusts removed
120 ml whole milk
40 g Parmigiano Reggiano, finely grated
1 small clove garlic, peeled
2 tbsp extra virgin olive oil
fresh marjoram leaves (a few sprigs, ca. 1 tsp chopped)
salt, to taste
black pepper, to taste

Directions

Bring a small pot of water to a boil. Add the walnuts and blanch for 2-3 minutes. Drain, rinse under cold water, and rub off the skins with a clean kitchen towel. This removes bitterness and gives a paler sauce.
Tear the bread into small pieces and soak in the milk for 2 minutes. Squeeze out the bread, reserving the milk.
Place the walnuts, pine nuts (if using), squeezed bread, Parmigiano, garlic, olive oil, and a pinch of salt in a food processor. Process until a rough paste forms. With the machine running, gradually add the reserved milk until the sauce is thick but pourable.
Add the marjoram leaves and pulse briefly. Taste and adjust salt and pepper.
Cook pasta (trofie, pansotti, or gnocchi) in well-salted water. Reserve 120 ml pasta water. Drain, toss with the walnut sauce and splashes of pasta water until it coats the pasta evenly. Serve with extra Parmigiano.

Notes

If you skip the blanching step, the sauce will be slightly more bitter and brownish-grey instead of ivory. Both versions are acceptable.
For a more traditional flavor, stir in 1-2 tbsp Greek yogurt or quark at the end. This mimics the Genoese fresh curd (prescinseua) used in some versions.
The sauce should coat pasta like a thick cream sauce, not a dry paste. Pasta water is essential.
Keeps refrigerated for up to 3 days. The surface may darken slightly – stir before using.