Here are some sauces, pastes and dips made with Walnuts.
Salsa di Noce
An Italian sauce served, of course, with pasta.
- 250g walnuts
- 2 garlic cloves, minced
- 30 to 45ml extra-virgin olive oil as needed
- 50ml minced flat-leaf parsley
- salt to taste
- 50g ricotta cheese
- freshly ground black pepper to taste
- 1/2 cup freshly grated Parmigiano cheese
- 450g pasta,any sort
Pound walnuts to a paste in a mortar or in a food processor. If you're using a food processor, add a tablespoon of water; otherwise the walnuts might become over processed and exude their oil.
In a saucepan over medium-low heat, gently sauté garlic in a tablespoon of olive oil until soft but not brown - about 10 minutes. Add walnuts and parsley with a pinch of salt. Stir to combine the ingredients well and cook for about 5 minutes, adding another tablespoon or more of oil if it seems necessary to keep the walnuts from burning.
Cook pasta of your choice in lightly salted water. While pasta is boiling, add 2 tablespoons of pasta water to the walnut sauce and continue cooking sauce over very low heat.
Blend ricotta into the sauce, using a fork to mix it well. Taste and add salt if necessary and lots of freshly ground pepper.
As soon as pasta is done, drain it, turn it into a heated bowl, and immediately pour the sauce over the pasta and mix well, adding about half the grated Parmigiano. Serve immediately, passing the rest of the cheese at the table.
Walnut and Cherry Sauce
This is very different: a cold sauce for cakes and puddings
- 2 shallots, minced
- 5ml fresh thyme
- 550g dry tart cherries
- 550ml water
- 220ml cooked pureed plums
- 1g salt
- 5to 15g sugar (to taste)
- Up to 10ml red fruit vinegar (to taste)
- 60ml walnut oil
Place shallots, thyme, cherries and water in a pot and simmer until fruit is soft and liquid is reduced by half. Set aside 1/2 cup of the plumped cherries for the final assembly.
Put remaining contents in a blender and puree to a fine consistency. Add 1 cup plum puree and combine with cherry puree. Add salt, sugar and finally the vinegar to taste.
When cool, whisk in walnut oil.
Muh Amarra Spicy Walnut Paste
A Turkish relish served as a dip or with salad. Keeps well for several days
- 150g walnut halves
- 2 tablespoons tomato puree
- 1 slice lightly toasted wholemeal bread, crusts removed
- 8 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate syrup or juice of half a lemon
- 1 teaspoon coarsely ground hot chili flakes
- 1 teaspoon cumin
- 2 teaspoons granulated sugar
- pinch of salt
Blend everything together to a paste in a food processor. Simple!