See Walnut Coriander
Sauce. in Our Recipe Collection.
See Cranberry Pecan Pie
in Share Recipes, Recipes, section.
See Lamb in
Apricot Sauce in Our Recipe Collection.
Apricot and almonds together determine the
unusual characteristic of this ancient dish.
Salsa di Noci
WALNUT CREAM SAUCE FOR PASTA
This is an interesting
sauce, and healthy too. Instead of a pure cream sauce, walnuts are
substituted for part of the cream. Thus "good" fat
replaces some "bad" fat. (See nutrition
discussion.) It is even more healthy, of course, if the cheese
is omitted.
This simple sauce is the traditional topping
for corzetti, medallion-shaped fresh pasta from Genova. It would seem
suitable for any kind of short pasta. Recipe is from the kitchen of A.G. Ferrari Foods,
reprinted with permission.
Adrienne DeAngelo says that this sauce would be
appropriate for a 500g bag (1.1 lbs) of pasta and serves 4-6 people,
depending on whether it's eaten as a main course or a first course, as
the Italians would likely eat it.
Cream, 1/4 cup
Walnuts, 1 cup
Garlic, 2 cloves
Olive oil, extra virgin, 3 tablespoons
Italian parsley, chopped, 1 tablespoon
Parmigiano-Reggiano cheese for grating
Finely grind walnuts in a
food processor.
Saute garlic and olive oil for about two
minutes (until garlic becomes soft).
Add walnuts and stir in cream. Add parsley.
Bring to a boil, then simmer for 1-2 minutes.
Toss pasta with sauce. Serve immediately,
topped with grated cheese.
