Salsa di noci (walnut sauce)


  • 400 g of walnuts;
  • 1 or 2 cloves of Vessalico garlic;
  • the soft part of a bread roll soaked in milk;
  • 100 g of parmesan cheese;
  • 2 spoonfuls of prescinseua cheese;
  • extra virgin olive oil;
  • salt.

Immerse the walnuts in boiling water and remove the skin. Place the garlic and salt in a mortar (or blender) and gradually add the walnuts as you crush. When the resulting mixture is fine enough, transfer to a mixing bowl with the bread, prescinseua and parmesan cheese. Mix everything carefully. Mix in some oil to dilute the mixture to a creamy consistency.

A few suggestions:
If the sauce is too dense, you can dilute it by adding some of the water the pasta was cooked in just before pouring over the pansoti.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices