Estimated reading time: 6 minutes
Ciao a tutti! Here we are again, now with a very special blog. I get to share a dish from the city where my family comes from: salsa di noci. In other words, nut sauce! Rapallo, is a small town east of Genova. It is located at the foot of a mountain and flows into the Ligurian Sea. This area is therefore very popular with tourists in the summer because of the wonderful weather, the beautiful beaches, the pleasant boulevard and of course the fantastic food! Italian pasta salsa di noci from Rapallo
I can be found there regularly to visit my family and to celebrate wonderful holidays. Take your time with this salsa di noci recipe because, as Francine has already experienced… you need time!
Rapallo and its gastronomic treasures
Rapallo has one thing she is very proud of, which is Pansoti con salsa di noci! This is a pasta dish with walnut sauce and is so local that you really only find it here. The nut sauce originated a few centuries ago because there were many nut trees in the vicinity of Rapallo.
The pasta they use for this is called 'pansoti'. This is also a pasta that is only made in this region. It is a pasta filled with Italian wild herbs. The mixture of these herbs is called in the Genovese dialect: 'preboggion'.
Of course, the Italians have also written down the official ingredients for this pasta!
The nut sauce is served in many restaurants in Rapallo and I eat a few plates of it every year! But you won't find the tastiest in the center of Rapallo, but all the way up in the mountains. There is a small trattoria called 'Rosa'. Beware you must have good car skills to get here, because you have to drive a bit up the mountain (sometimes even parts without a guard rail!).
This restaurant is only known by locals and here you really have the feeling that you are eating at the people's home. You sit down and eat what is brought which is absolutely no punishment here! Oh yes, and you only pay 15 euros per person for four courses including wine. You now know the secret, if you are in the area then definitely go and eat at “Rosa”.
So I am very happy to share the recipe with you, but I have to say that it is quite labour-intensive. Nevertheless, your hard work will be richly rewarded!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Italian salsa di noci from Rapallo
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Ingredients:
- 300 gram peeled walnuts
- 2 white sandwiches
- 500 ml semi-skimmed milk
- 200 gram grated Parmesan cheese
- 150 gram ricotta cheese
- 2 toes Garlic
- 2 el dried marjoram
- 50 gram butter
- olive oil - (about 75 ml * see instructions)
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Let the milk heat up in a pan. Then remove from the heat and add the walnuts and let them soak for half an hour.
- Drain the walnuts, but keep the milk. Now remove the skins from the walnuts, because this has a very bitter taste. The best way to do this is with a kitchen knife. (This is a big job, unfortunately you can't buy shelled walnuts here, sit in the sun or sit at the kitchen table and take your time.)
- Once you have peeled the walnuts, put them in the food processor. Pluck the inside of the bread, dip it in the milk and add it to the food processor as well.
- Now add the rest of the ingredients to the food processor as well: the ricotta, Parmesan, butter and marjoram, plus two more tablespoons of the milk.
- Turn on the food processor and gradually add some olive oil while turning. You do this at your own discretion, because the sauce should be nice and smooth.
- For pasta you can choose a tasty stuffed pasta with ricotta and spinach. When you cook the pasta, you only need to add some cooking liquid to the sauce. Stir well, then add the pasta and you're done!
- Delicious bites!
This blog Italian salsa di noci from Rapallo is a contribution of Tim van La Cucina di Tim. We travel with Tim every month through Italy and he has already shown us many beautiful places. On his own blog you will find even more Italian toppers.
And where have we all traveled with Tim?
To Rome where we ate Gnocchi alla Romana.
Or Bari where we ate classic orechiette.
We ate an ice cream at Portofino.
And in Lombardy we learned the intricacies of making risotto.
In Liguria we baked gold! The well-known focaccia.
We docked in the port of Genoa for: Pesto!
Oh and you can make pasta yourself with this top recipe!
Next stop….. next month we will continue our journey!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
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