Walnut Sauce 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.

WALNUT SAUCE {SALSA DI NOCI}

Steps:

• Soak bread in milk.
• In a food processor add all ingredients and soaked bread squeezed dry. Reserve the milk.
• Blend all ingredients for a few minutes until well combined, add milk. Blend again until smooth.
• Taste for salt and texture. Add more milk if needed.
• Run a spatula alongside the bowl.
• Give the sauce another quick pulse and you are done!

WALNUT SAUCE FOR NOODLES (SALSA ALLE NOCI)

Steps:

• Mix everything with the food processor (Skip this step if you prefer more texture!).
• Heat slowly in a small pan or in the microwave, but stop before it's boiling.
• Serve on your noodle.