Spaghetti Con Salsa Di Noci Recipes

SALSA DI NOCI

Steps:

• Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
• Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
• Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Toss walnut sauce with pasta. Garnish with fresh chives.

SPAGHETTI CON SALSA DI NOCI

Steps:

• Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts.
• Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper.
• Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately.

ITALIAN BISCOTTI DI NOCI

Steps:

• Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
• Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
• Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
• Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
• Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
• Fill the dough with the prepared filling until about 3/4 full.
• Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
• Dust with icing sugar once cooled.

SALSA DI NOCI

Steps:

• Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
• Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
• Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Toss walnut sauce with pasta. Garnish with fresh chives.