Fresh Pasta
SAUCES
Ligurian receip: Walnut Sauce
recipe by
Maurizio Pigliacampi
I’m happy to introduce walnut sauce, another cornerstone of Ligurian cuisine: less famous than pesto, but just as rich in character and tradition. For every Ligurian, walnut sauce tastes like home, like family recipes passed down through generations and authentic cooking.
We mainly use it to dress fresh pasta such as trofie or pansoti, where its creaminess coats every bite without overpowering the flavor. It is also excellent spread on crostini or paired with vegetables, where its delicate yet deep taste enhances even the simplest dishes.
The recipe we present today is a typical version from the 1970s/80s, not strictly the original one. During that period, cream became very popular and was often added to achieve a smoother, more velvety texture.
Originally, however, cream was not used: the creaminess came entirely from the traditional mortar preparation, thanks to the emulsification of walnuts with bread crumbs, which gave the sauce its distinctive and authentic texture.
ingredients
Walnuts
200 gr
Details
Walnuts: a nutrient-rich nut with a slightly bitter, rich flavor and a high content of healthy fats, vitamins, and minerals. They are widely used in cooking to enrich salads, desserts, and sauces, adding crunch and depth of flavor to recipes.
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Cooking cream
100 ml
Details
Cooking cream: a smooth and delicate cream, ideal for finishing pasta dishes, preparing velvety sauces, and enhancing recipes with a balanced flavor. It adds creaminess without overpowering the taste of the other ingredients.
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Bread
2 crumbs of two bread rolls
Details
Italian extra virgin olive oil is considered among the best in the world because it comes from a rare balance between high-quality raw ingredients, freshness, and traditional production methods. It is obtained from the first cold pressing of olives, without any chemical processes or refining. This means it preserves its aromas, polyphenols, and nutritional properties intact. The result is a living oil that can be fruity and delicate or more intense and peppery, depending on the olive variety and the region. Its main strength is its ability to “give identity” to dishes without overpowering them: it enhances tomatoes, vegetables, fish, and especially raw preparations like pesto. Just a drop can completely change the perception of a dish. In the kitchen, it is not just a fat: it is a true aromatic ingredient that brings complexity, freshness, and a distinctly Mediterranean character.
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Discover the rich flavor of Grana Padano Riserva GranTerre, aged over 20 months. Naturally lactose-free, this DOP cheese offers an intense and refined aroma, with notes of butter, hay, and nuts, enhanced by its pleasant granular texture and calcium lactate crystals. Perfect to enjoy on its own or grated over pasta, risotto, and gourmet dishes. It pairs beautifully with aged red wines or delicate honeys, which highlight its rich flavors. Bring an authentic Italian character to your kitchen with this premium Grana Padano!
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Garlic
1 clove
Details
Garlic is the soul of our dishes: white garlic offers a bold flavor, red is more delicate and digestible, while black garlic provides sweet and gourmet notes. To choose the best, follow this simple rule: the bulb should be firm, heavy to the touch, and have tight, dry skin. Always avoid those showing green sprouts, as this is a sign that the product is no longer fresh and may taste bitter.
Read Morepreparation
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1
Preparing the walnuts
Shell the walnuts and briefly immerse the kernels in boiling water for a few seconds to make peeling easier. Carefully remove the skins and set aside.
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2
Aromatic base
In a mortar (or alternatively in a blender), combine:
the peeled walnuts
one garlic clove
the soft bread crumbBegin to pound vigorously until you obtain a coarse, even mixture.
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3
Adding fats and cheese
Add the grated Grana Padano cheese and a few tablespoons of olive oil. Continue working the mixture until all ingredients are well combined.
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4
Creaming
Pour in the cream and mix until you obtain a thick, smooth, and well-blended sauce.
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5
Finishing
Adjust the consistency if needed by adding a little olive oil or extra cream.
⚠️ Note
For a quicker preparation, a blender can be used: the result will be a smoother and more homogeneous sauce, but slightly less rustic than the traditional mortar method.
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