IDO: Walnut & Cream (pan) sauce that we had in Italy

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deb-in-mi

Well-known member
Years ago when DH and I went to Italy - we had pasta one night with the most amazing walnut and creme sauce. I did a decent job duplicating it upon our return - once. Then I totally forgot about it. For many years. Many.

So tonight I thought I would try making one to pour over sauted chicken breasts. I deglazed the pan with chicken stock, cream, a dot of dijon, salt and pepper. It, well, for lack of a better description, sucked. Not so awful that we couldn't eat it (like that has never happened:) but certainly nothing I would ever repeat.

Any clues how to improve on this. (I do think white wine is probably a must. In the pan and in a glass).

Deb

 
What about a clove of garlic or so, some parsley, and some parm chese? What...

was wrong with it? Not creamy enough, too bland, or what?

 
Northern Italy my family uses finely chopped walnuts, milk,

garlic and bread crumbs or the sauce. Unlikely but good. I can get the specific ingredients & amounts if you think this is likely the one.

 
REC: Salsa di noci (walnut sauce)

1/2 cup walnuts - shelled
1/4 cup pine nuts
2 cloves garlic, peeled
1/4 cup chopped flat leaf parsley
1/2 cup ricotta cheese
1/4 cup freshly grated parmesan cheese
1/4 cup olive oil
Salt and freshly ground pepper to taste

Put all the ingredients except olive oil, salt and pepper in a food processor fitted with a steel blade. Process for about 30 seconds or until the ingredients are combined.
With the machine running, add olive oil in a steady stream.
Season with salt and pepper.

Before using the sauce on pasta, you might need to thin it a bit. Use hot water from the pasta pot in thet case.


Makes about 1 1/2 cup sauce, enough for at least 1 pound pasta.

Excellent for ravioli, but does also go well with short pasta such as penne or mostaccioli.

 
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