Salsa Di Noci – Walnut Sauce – Liguria – *

Blanch (scald) the walnuts and skin them. Portion by portion in the mortar form and crush.

Drain the bread well and add, then stir in the pine nuts and garlic. Stir with the lukewarm water and season with salt. Up to this point, the sauce can also be cooked in a food processor: put all the ingredients in at once and grind to the desired consistency.

Transfer to a suitable bowl and mix with kefir or yogurt and the oil. Chop the marjoram and sprinkle on top. Immediately before serving, add a little butter.

The sauce is traditionally eaten with stuffed ravioli or pansoti.

(*) One always comes across Arabic-influenced dishes in Ligurian cuisine. This sauce can be found in a similar form in ancient Persian recipe collections.

Tip: Use a normal or light yogurt as needed!

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