A local chef in Cinque Terre prepared this salsa di noci walnut sauce dish for us using the herbs wed picked only moments before Fifteen years after trying the dish for the first time we still make it at home often
Prep Time
25 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
Recipe Tip
If you don't have a mortar and pestle
