Salsa di Noci
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Salsa di Noci

1. Water, or as needed - 3 cups
2. Walnuts - 1 ½ cups
3. Garlic, peeled - 2 cloves
4. Sea salt - 1 pinch
5. Chopped fresh marjoram - 1 teaspoon
6. Chopped fresh thyme - 1 teaspoon
7. Chopped fresh oregano - 1 teaspoon
8. Extra-virgin olive oil - ½ cup
9. Heavy cream - ¾ cup
10. Finely grated Pecorino Romano cheese - 1 cup
11. Freshly ground black pepper to taste - 1 cup
12. Sea salt to taste - 1 cup
13. Dry fettuccine pasta - 1 (16 ounce) box
14. Fresh chives, finely chopped - ½ bunch

How to cook deliciously - Salsa di Noci

1. Stage

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.

2. Stage

Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.

3. Stage

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.

4. Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

5. Stage

Toss walnut sauce with pasta. Garnish with fresh chives.