Salsa di pinoli (pine kernel sauce)


  • 180 g of pine kernels from Pisa;
  • 2 cloves of Vessalico garlic;
  • half a bread roll soaked in milk and drained;
  • 30 g of parmesan cheese;
  • 1 spoonful of prescinseua (curdled cheese);
  • fresh leaves of two sprigs of marjoram;
  •  extra virgin olive oil;
  • coarse grain salt.

Crush the garlic with a pinch of salt in a mortar, add the pine kernels and continue to crush until you obtain a dense consistency. Rotating the pestle around the mortar, add the marjoram and another pinch of salt, the soaked bread, prescinseua and parmesan. Mix together and add a drop of oil until you get a perfect creamy consistency.

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