A typical recipe from Liguria
In Italy there are some recipes of the culinary tradition that are closely linked to their region of origin. Thanks to their particular goodness they spread throughout the peninsula. One of these is that concerning the preparation of walnut sauce. Italian Traditions leads you on a discovery of this product illustrating the main ingredients to make it. We will also tell you about its origin and we present the basic recipe that you need to follow. Finally you can find out the method to proceed with its preparation.
What is it?
It is a sauce that is made from a base of walnuts that is characterized by its incredible taste and its creamy consistency. It is mainly used as a pasta sauce. In Liguria, its territory of origin, it is customary to combine it with the typical fresh pasta of the region such as trofie or even the typical pansotti pasta stuffed with chard, eggs and ricotta. Today it is classified as a typical food product that is distinguished by the presence of the acronym PAT.
The main features
But that’s not all, one of its most interesting features is how to prepare it. Its peculiarity is that an olive mortar is still used today. This ancient tool in fact allows you to crush the walnuts so you can get the maximum flavor possible. In these territories there is a long culinary tradition that uses dried fruit for the preparation of some dishes. Walnuts are indeed one of the most used ingredients.
Walnut sauce has ancient origins and it is believed that its use was already widespread in Persia, from where, it was taken in the period of the Republic of Genoa (XVI century). In fact, walnuts also come from the east. Later it became a widespread condiment in traditional Ligurian cuisine. Today it is appreciated all over the world and is recognized as a typical product of these areas.
Image source: iFood
Consider this, the recipe for preparing this delicious sauce has some variations. The basic one involves the use of the following ingredients:
▪ 150gr of walnuts
▪ 1 clove of garlic
▪ 20gr of Parmigiano Reggiano
▪ 80gr of extra virgin olive oil
▪ 150gr of milk
▪ Bread crumbs
The first thing to do to proceed with the preparation of this delicious sauce is to shell the walnuts and then boil them in water. After about five minutes, it is possible to drain them and remove the skin. At this point prepare the bread in a bowl mixed with the milk. Now you can proceed with the crushing of the walnuts and then add the other ingredients in addition to bread such as garlic, marjoram and grated Parmesan. In this way a creamy sauce is obtained.
After all, our national territory holds many typical recipes of the culinary tradition each from its own territory of origin. Liguria in particular has a wealth of very interesting recipes that are appreciated not only in Italy but also around the world. If you want to know other regional dishes typical of the our culinary tradition we suggest you read this article. Now that you know the Genoese walnut sauce you just have to try the recipe.