Ingredients for 600 gr. „pansoti” (or other types of pasta):
200 g. nutmeg
30 g. pine nuts
1/2 garlic clove
crumb from two loaves
whole milk (goat milk is preferred)
3 tablespoons of olive oil
salt (as much as you wish)
For ‘salsa’ (sauce):
60 g. butter
80 g. grated Parmesan cheese
The first thing to do when cooking the walnut sauce is to scale the walnuts and to boil the nutmeg for at least 5 minutes, so that the bitter coating which covers them gets more easily peeled off (if you want to enjoy the bitter flavor of the coating, it isn’t necessary to remove it – it is just part of the tradition of this recipe -).
Then put these in a mortar along with the pine nuts and the garlic, also adding the crumb soaked in milk and salt.
Finally, add the resulting sauce to the „pansoti” (or pasta) and mix everything with a bit of hot water (from the pasta) and at the same time add butter and parmesan.
Many also use the blender but the recommended method is always the… traditional one (the mortar and the pestle).
DID YOU KNOW THAT…
Is it „walnut salsa” or „walnut sauce” ?
In the casual italian cooking vocabulary, the term „salsa” refers to (not absolutely always) something that can also be raw. On the contrary, the term „sauce”, except for a fruit-juice or something like that, is more frequently associated with cooked foods. „A sauce called Pesto” is not quite properly said, but rather „salsa called Pesto”, respectively we should use the phrase „walnut salsa” instead of „walnut sauce” whenever possible.
Here’s a little suggestion concerning the above recipe:
Pay careful attention to the composition. If it is too liquid you might scatter it all over the place and make a mess.
No related posts.