Salsa di noci
The walnut sauce is a condiment that originates from the mists of time, from the ancient oriental taste is today par excellence the sauce that accompanies the famous triangular shaped pansòti. Known in Ancient Persia it arrived in Genoa, probably in the era of the Republic, when the sailors carried if not the sauce surely the recipe. The famous sarsa de noxi has, therefore, made a long journey before reaching the Superba and be a big success on tables. With its refined, unique taste and ivory white colour, the walnut sauce is one of the most traditional and typical condiments of Genoese cuisine.
Ideal for seasoning pansòti and excellent to accompany chestnut dumplings, it never disappoints.
Enjoying a dish with walnut sauce means getting in touch with the culinary tradition of this city. If you visit Genoa, you can not try the walnut sauce, it would be a remorse too serious; whether you are a food lover or just curious, we give you a tip: do not miss this delicacy. Bon appetit!
Procedure:
Dip the kernels in boiling water for a few minutes and remove the skin. Put in the mortar (or blender) the garlic with salt and, continuing to crush, add the kernels. When the mixture is well chopped, pour it into a bowl and add the squeezed crumb, the prescinseua, the cheese. Mix everything carefully.
Dilute with oil until creamy.
Some suggestions:
If the sauce is too thick, at the time of seasoning the pansoti you can dilute it by adding a tablespoon of hot water to cook the pasta.
Ingredients:
- 400 g walnut kernels;
- 1 or 2 cloves of Vessalic garlic;
- the crumb of a sandwich soaked in milk;
- 100 g Parmesan cheese;
- 2 tablespoons prescinseua;
- extra virgin olive oil;
- salt to taste
*in bold type allergen ingredients