Walnuts are widely used in Italian cookery in various preparations, the 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 smooth paste. Place the mixture into a mixing bowl, drip in the olive oil, stirring constantly. Add the cream, mix 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. You can replace prescinseua with plain yogurt.
The salsa di noci sauce is very good with stuffed pasta pansotti or roasted or boiled white meats.
Regional recipe from Liguria