{"id":7012,"date":"2018-09-27T18:38:27","date_gmt":"2018-09-27T16:38:27","guid":{"rendered":"https:\/\/pestofresco.eu\/walnut-sauce-a-ligurian-delicacy\/"},"modified":"2018-09-27T18:38:27","modified_gmt":"2018-09-27T16:38:27","slug":"walnut-sauce-a-ligurian-delicacy","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/walnut-sauce-a-ligurian-delicacy\/","title":{"rendered":"Walnut sauce, a Ligurian delicacy"},"content":{"rendered":"

In addition to Pesto Genovese, another classic condiment<\/strong> of traditional Ligurian cuisine <\/strong>: <\/h2>\n

la sarsa de noixe<\/strong>, or walnut sauce<\/strong>.<\/h2>\n

As you know, last spring walnut sauce “blew” Pesto Genovese’s recognition by UNESCO as an intangible heritage of humanity.<\/p>\n

This delicious preparation consists of a mild-tasting cream that normally accompanies Ligurian pansoti<\/strong>, pasta stuffed with chard, eggs and ricotta cheese.<\/p>\n

Ligurian walnut sauce has very ancient origins.<\/strong><\/h3>\n

Presumably it was at the time of the Republic<\/strong> that the Genoese<\/strong> learned about and imported from ancient Persia walnuts and a recipe for a sauce similar to our current walnut sauce.<\/p>\n

Characterized by its light color and<\/strong> creamy texture<\/strong>, it has a sweet<\/strong> flavor in which the taste of walnuts, marjoram and garlic (possibly from Vessalico) is clearly recognizable.<\/p>\n

The delicious walnut sauce<\/strong> is ideal as a dressing for typical Ligurian pasta shapes,<\/h4>\n

such as pansoti, gnocchi and corzetti<\/strong>.<\/h4>\n

The main ingredient is, of course, walnuts<\/strong>, which must be removed from their shells and soaked so that the bitter film<\/strong> covering them can be more easily removed<\/strong>. It must be said that some of that delicately bitter taste is a hallmark of this special condiment. <\/p>\n

Once the walnuts are stripped of their skins, they should then be placed in the mortar with the Vessalico garlic, milk-soaked breadcrumbs, salt, and marjoram<\/strong>, pounding everything until a smooth cream<\/strong> is obtained.<\/p>\n

Did you know that we also, in our Frasca e Nassa Laboratory in Loano, produce small quantities of sarsa de noixe<\/strong>?<\/p>\n

Our delicate Ligurian walnut sauce is available for purchase only from our workshop,<\/h5>\n
So it is not available in our ecommerce.<\/h5>\n

If you are passing through Loano, visit us at Corso Europa 14E and also try our walnut sauce. You will fall in love with it! <\/p>\n

If, on the other hand, you would like to purchase our Fresh Genoese Pesto, you can do so from the comfort of your own home by going to our website at www.pestofresco.eu<\/a><\/p>\n

See you soon friends!<\/p>\n","protected":false},"excerpt":{"rendered":"

In addition to Pesto Genovese, another classic condiment of traditional Ligurian cuisine : la sarsa de noixe, or walnut sauce. As you know, last spring walnut sauce “blew” Pesto Genovese’s recognition by UNESCO as an intangible heritage of humanity. This delicious preparation consists of a mild-tasting cream that normally accompanies Ligurian pansoti, pasta stuffed with…<\/p>\n","protected":false},"author":3,"featured_media":6162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[605,604,697,694,582,695,613,696],"class_list":["post-7012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria","tag-frasca-and-nassa-laboratory","tag-fresh-pesto-alla-genovese","tag-pansoti-en","tag-pesto-alla-genovese-en","tag-pesto-genovese-en","tag-sarsa-de-noixe-en","tag-walnut-sauce","tag-walnuts"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/comments?post=7012"}],"version-history":[{"count":0,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/7012\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media\/6162"}],"wp:attachment":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media?parent=7012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/categories?post=7012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/tags?post=7012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}