Recipe of the Week: Walnut sauce

The walnut sauce - in Ligurian dialect "sarsa de noxe" - is a condiment made from nuts mushed in the mortar with other ingredients. 

It is used to accompany many types of pasta and especially "pansoti", but also trofie. Alongside pesto, walnut sauce is one of the main traditional recipes from Ligurian cuisine.

Ingredients:

• 20 walnuts
• 100 g cream
• 30 g grated Parmesan cheese
• 1/2 cup of milk
• 30 g bread crumbs
• 2 tablespoons of extra virgin olive-oil
• 1 tablespoon of ground marjoram
• 1/2 clove of garlic
• salt

Directions:

Let the bread crumbs soften in milk. Peel the walnut kernels, put them in a mortar, add the squeezed crumbs, garlic, parmesan cheese, marjoram, oil and salt and mush until creamy. Pour into a bowl, add the cream and mix until a semi-thick sauce is obtained.