Walnuts are widely used in Italian cookery in a variety of preparations, best known being the recipes from Liguria.
1/2 lb. walnuts, shelled
2 oz. fresh, crust-less bread
3 tbs. extra virgin olive oil
1 tbs. fresh marjoram
1 clove garlic
1 cup cream
How to make the Walnut Sauce:
Scald the walnuts, and peel off the skins. Dip the bread in water and squeeze out most of it. In a mortar pound the walnuts together with the bread, garlic, marjoram and salt to achieve a smooth paste. Place the mixture into a mixing bowl, drip in the olive oil, stirring constantly. Add the cream, stir well.
The salsa di noci sauce is ready to use. In the original Ligurian recipe, soured milk, called prescinseua in dialect, is added instead of cream. Prescinseua can be replaced with plain yoghurt.
The salsa di noci sauce is very good with stuffed pasta pansotti or with roasted or boiled white meats.
Regional recipe from Liguria