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This pasta with walnut sauce is a traditional dish from Liguria in north-western Italy
Although not as famous as corzetti pesto (basil with pesto), walnut sauce is another delicious Ligurian pesto variety
It’s so easy to do! Trofie con Salsa di Noci alla Genovese is the Italian name for this classic cuisine from Liguria, which is located in the northwestern region of Italy
The dish consists of noodles topped with a walnut sauce
Walnut sauce is a delightful variation on the traditional Ligurian pesto, although it is not as well-known as the pesto made with basil that is made in Genoa
It really is that straightforward
A brief overview of the history of walnut sauce Which type of pasta pairs the best with walnut sauce? You are free to substitute any kind of pasta you like for the one called for in this walnut sauce recipe
However, if you wish to eat this dish in the traditional manner of the Ligurian region, the pasta that is most commonly used is pancotti, which is a variety of Genoese ravioli
The typical filling for these pastas is a combination of wild herbs and fresh cheese from the region
On the other hand, a lot of people like to make pancotti with ricotta and veggies like spinach, swiss chard, borscht, or endive in addition to the endive
Check out the recipe for my own pancetta if you’re interested in giving it a shot
Corzetti, medieval pasta medallions, and trophies are two more types of pasta that are frequently paired with Ligurian walnut sauce
The latter is what I used to make this delicious pasta dish with walnut sauce
Trofie is yet another sort of ancient pasta that is common in Ligurian cuisine
Typically, this type of pasta is prepared at home and served with basil or various varieties of pesto
Truffles, both fresh and dried, are available for purchase throughout Italy
If you can’t get Trofie, Strozzapreti, Casarecce, Cavatappi (Cellentani) or Gemelli are similar forms you can use
However, penne or spaghetti can also do the trick
It doesn’t matter what kind of pasta you use; I’m confident that this walnut sauce will become a go-to dish in your kitchen
Delicious, creamy, good for you, and incredibly simple! what else do you want Ligurian recipe for pasta with a sauce made with walnuts Jacqueline de Bono Northern Italy’s Ligurian region is known for its rich culinary heritage, and one of its signature dishes is this pasta with walnut sauce
Walnut sauce is another great Ligurian pesto, although it is not nearly as well-known as pesto Genovese, which is made with basil
It couldn’t be simpler to prepare!
Elements
7 ounces, or 200 grams, of peeled walnuts • 1 cup, or 200 milliliters, of milk • 2 medium slices of old country bread • 1 peeled garlic clove • 25 grams of pine nuts (1 ounce)
40 to 50 grams of grated Parmigiano Reggiano • 4-5 tablespoons of extra virgin olive oil (vegetarians should use vegan cheese because Parmigiano contains animal cheese)
Fresh leaves of marjoram • Salt for the spaghetti and additional salt to taste • Freshly ground black pepper taste
360 grams (12 ounces) of Trofie pasta or another type of pasta of your choice
the instructions will apply to either
Prepare the sauce with the walnuts
Place the walnuts that have been peeled in a pan, cover it with water, and bring it to a boil for three to four minutes
The walnuts should be drained and rinsed before having their skins removed with a cloth and then being dried with paper towels or clean tea towels (this step is optional)
Tear the bread into pieces, then place them in a basin and pour milk over the top
After it has absorbed all of the liquid, pour out the milk and continue to handle it by hand
Avoid wasting the milk
Add the walnuts and garlic to a blender or food processor, then add the drained bread and pulse until smooth
Repeatedly stir the mixture until the walnuts are reduced to extremely small pieces
Add two cups of salt, Parmigiano cheese, and pine nuts to the dish
Pulse the sauce for approximately twenty seconds, or until it begins to become more spreadable
Maintain the pulsing motion while gradually adding the olive oil and the milk that has been extracted from the bread to produce a rich and creamy sauce
Refrigerate in a sealed container until ready to use, and then store in the freezer
Complete and then serve
Bring a large pot of water to a rolling boil for the pasta
After it has come to a boil, add the salt and bring it back to a boil
Cook the noodles until they reach an al dente consistency as directed on the package
The purchase that Trofie made at my shop took nine minutes
In a pot that is large enough to hold the pasta, combine the Ligurian walnut sauce with approximately a half cup of the cooking water from the pasta in advance of draining the pasta
Continue to stir the sauce until it reaches the desired consistency and becomes creamy
You could also set aside a cup of water in case the pasta with walnut sauce turns out to be on the dry side
After the pasta has been drained, add it to the sauce along with some fresh marjoram leaves, freshly ground black pepper, some chopped walnuts, and some grated parmigiano
Considerations Mix everything together thoroughly, and then serve at once
For this recipe, you are free to use any sort of pasta you like
Although spaghetti is delicious, my preference is for short pasta
While some Italians prefer to use marjoram in their sauces, others prefer to leave it out
When I am making pasta with sauce, I usually wait until the very end to add it
Although some people do it, using cream rather than milk is not actually the traditional way to make this
Parmigiano should be replaced with vegan cheese for vegetarians and vegans because it contains cheese made from animals
In the beginning, Ligurian walnut sauce was a condiment that was ground up with a pestle and mortar like other kinds of pesto
These condiments have been present for hundreds of years, even before kitchen technologies such as food processors were invented
In point of fact, it most likely even predates the creation of basil pesto
The name “agliata bianca” or “agliata alle noci” that the Genovese originally gave to their walnut sauce has since been abandoned (walnut agliata)
The origins of the garlic sauce known as agliiata can be traced back to ancient Rome
Garlic, olive oil, breadcrumbs, and vinegar are the components that go into its preparation
You are free to serve it with either meat or fish
It’s interesting to note that traditionally, a sauce made with walnuts, bread, and garlic is also served with meat in the Balkans
Did you know? The scientific name for the walnut is Juglans Regia, which comes from the Latin word “Jovi Glans,” which translates to “Jupiter’s Oak
” Walnuts are a fruit that date back to ancient times and have been prized ever since Roman times
Walnuts can be found in Italy
Walnuts are grown in abundance across the entirety of Italy, and trees bearing the fruit can be found dotting the landscape
I get my nuts from the several farms that are located in close proximity to my home
Walnuts have been consumed for a very long time in Italy
In point of fact, people have been harvesting walnuts and eating them in this region for something in the neighborhood of 9,000 years
Even some cities and villages have names such as Nogara, Noceto, and Nogare that come from the Italian term noci, which literally translates to walnut
These locations almost certainly gained their names from the continuous presence of this product over the course of hundreds of years
The Italians not only enjoy eating walnuts and incorporating them into sweets and savory dishes, but they also manufacture a delicious liqueur out of fresh walnuts that they name Nocino
Are you aware of it? How to make the walnut sauce that is traditional in Liguria
This pasta dish, which is served with a walnut sauce, is traditionally prepared using fresh walnuts
On the other hand, dried ones are an option as well
For the majority of the recipes, I boiled the walnuts with their shells on for a few minutes before peeling them
This reduces their bitterness and brings out their natural sweetness
Because of the time commitment involved, this isn’t something that everyone undertakes
Nevertheless, in my opinion it is well worth it, with the exception of the case in which you are utilizing a sweet walnut type, such as the Lara kind described earlier
After you have prepared the walnuts, you need to let the bread sit in milk for a while so that it may absorb the flavor
The remaining portion of the sauce is prepared in the same manner as standard pesto
Simply pour the ingredients in the bowl of a food processor and pulse them until you achieve the desired consistency
While doing so, slowly add the olive oil
Before serving the pasta with the nut sauce, you will need to thin the sauce with some of the cooking water from the pasta
Put the noodles in a pan that is large enough to hold them
After that, add some of the water that was used to cook the pasta in order to make it creamier and more liquid
In the end, all that is left to do is include the cooked pasta, a little bit of fresh marjoram, some bits of walnuts, some ground black pepper, and some additional cheese
Combine, then dish out
Deliciously rich and velvety in texture! The walnut sauce that is traditionally served in Liguria can be made in advance and kept in the refrigerator in an airtight container
It takes 3-4 days
