Sugo di noci alla genovese

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Pansoti con Salsa di Noci

sugo di noci alla genovese

Genova Gourmet, Manuelina, video ricetta "pansotti alla salsa di noci"

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October 21, Walnut sauce is a delicious traditional Ligurian pesto made with, of course, walnuts. Waaait a minute, you may be saying.. Isn't 'pesto' a green sauce made with basil? Yes, and no. It's true that pesto is a basil sauce and also a famous Ligurian specialty. To prevent reinterpretations of the sauce either made with substandard ingredients or with non-traditional additions from being called Pesto alla Genovese, the aforementioned club translated: Order of the Cavaliers of the Brotherhood of Pesto , green capes and all, have applied for their own DOC Denominazione di Origine Controllata label.

In Piemonte ravioli are called agnolotti and should contain meat, whereas in Liguria ravioli are called pansoti or pansotti and do not contain meat. Instead they are stuffed with a mixture of cheese and greens. Pansoti are often served with a walnut sauce, the same as I used for gnocchi a few weeks ago. Outside of Liguria it is very difficult to make traditional pansoti, but with a few substitutions we can get pretty close. I will try to replace some of the ricotta with yogurt next time I make it. Something interesting about this pasta is that in many recipes a bit of white wine is used to make the dough. The resulting dish was very nice.

We are including the Italian Riviera and Cinque Terre to our tour offerings , and are excited to share yet another wonderful Italy destination with our clients. But our research starts well before even setting foot on the ground for me, it begins in the kitchen with learning the traditional dishes of the cuisine of Liguria. One dish that immediately caught my eye was Pansotti, a triangular ravioli stuffed with herbs, greens, and cheeses. Given its meat-free stuffing, it was often served during Lent or other days of abstinence. Originally the cheese used was prescinseua, a Genovese curd cheese similar to cottage cheese but more acidic. Today it is often made with a mix of ricotta and grated Parmeggiano-Reggiano. What makes these ravioli from Liguria really unique is the filling, Preboggion, a mixture of at least seven wild herbs.

All thoughts and opinions are my own. In Italy, they call it salsa di noci. This salsa di noci is a no-cook pasta sauce that can be made in less than 5 minutes while the pasta is cooking. That means you can have dinner ready in less than 15 minutes. This is heaven.



Pansotti - Primi Piatti

Rich nutty flavor that comes from the walnuts, creaminess from pinenuts, a subtle tang from garlic and Parmesan cheese all smoothed out by milk soaked bread. Marjoram herb is optional but to me it sets just a perfect accent on the rest of flavors in this sauce. You can also regulate texture by adding more milk if you preffer a thinner sauce.

Pansotti al Preboggion con Salsa di Noci

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Walnut Sauce {Salsa Di Noci}

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call your country gold 2017

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4 thoughts on “Sugo di noci alla genovese

  1. Gnocchi salsa di noci (Gnocchi with Walnut Sauce) Columbus, Liguria is probably best known as the home of pesto genovese, or basil pesto.

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