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How to make the
salsa di noci:
Scald
the walnuts, and peel off the skins. Dip the bread in water and squeeze
out most of it. In a mortar pound the walnuts together with the bread,
garlic, marjoram and salt to achieve a smooth paste. Place the mixture
into a mixing bowl, drip in the olive oil, stirring constantly. Add the
cream, stir well.
The
salsa di noci
sauce is ready to use. In the original Ligurian recipe, soured milk,
called prescinseua in dialect, is added instead of cream.
Prescinseua can be replaced with plain yoghurt.
The
salsa di noci
sauce is very good with stuffed pasta pansotti or with roasted or
boiled white meats.
Recipe courtesy of The Italian Trade Commission.
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