Garlic And Walnut Sauce Food

WALNUT SAUCE WITH PASTA

Steps:

• Cook your pasta in salty boiling water until al dente.
• Meanwhile, tear up the bread, place it into some milk, and leave to soak for a couple of minutes.
• Put the walnuts, garlic, and grated parmesan into a small food processor. Squeeze out the excess milk from the bread and add it to the other ingredients.
• Add the olive oil, 4 or 5 Tbsp of milk or pasta cooking water*, and a generous pinch of salt and pepper. Blend them all together until well combined.
• Taste and adjust the seasoning.
• Drain your pasta and reserve 1 cup of the starchy cooking water.
• Return the pasta to the pot, stir in the walnut sauce and add as much pasta cooking water as needed to thin out and give a nice and creamy texture to the dish.
• Serve immediately with an extra drizzle of olive oil, freshly ground pepper and extra grated parmesan cheese you like.

BREAD & WALNUT SAUCE

Steps:

• Pour the milk into a pan, add the onion, butter, nutmeg, bay and garlic, then bring to the boil. Turn the heat to its lowest setting and infuse the milk for 30 mins. If you have time, do this the day before, leave to cool completely, then chill overnight.
• To make the sauce, bring the milk back up to the boil and break the bread into large chunks. Fish out the bay leaves, then add the bread and most of the walnuts to the sauce.
• Blitz everything in a food processor or with a hand blender, then season to taste. Serve the sauce piping hot, scattered with the rest of the walnuts, one of the bay leaves and a little butter melting over the top, if you like.

GARLIC AND WALNUT SAUCE

Steps:

• Soak the bread in the stock.
• Combine the bread with the walnuts, parsley, garlic, salt& pepper in a food processor.
• Process, adding the olive oil in a very slow stream until you have a thick paste.
• Toss with your favourite hot pasta or spoon a dollop on new potatoes, steamed broccoli, or green beans.

PASTA WITH CREAMY GARLIC & WALNUT SAUCE

Steps:

• Cook pasta as directed on pkg.
• Meanwhile, place walnuts, garlic, cream, cheese, salt and pepper in food processor container; cover. Process until well blended.
• Drain pasta; place in large bowl. Add sauce; mix lightly.

BEETS WITH GARLIC-WALNUT SAUCE

Steps:

• Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.
• Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth. Transfer to bowl. Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 tablespoons water.
• Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.

WALNUT SAUCE PASTA RECIPE FROM LIGURIA

Steps:

• Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel (this step is optional).
• Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.
• Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the parmigiano cheese, pine nuts and 2 pinches of salt. Pulse for about 20 seconds until the sauce becomes a bit smooth.
• Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.
• Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.
• Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.
• Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.

GRILLED SARDINES WITH GARLIC WALNUT SAUCE

Steps:

• For the grilled sardines: Add the sardines, salt and lemon juice in a bowl. Cover the bowl and refrigerate for 1 hour.
• Meanwhile, for the garlic-walnut sauce: Add the walnuts, parsley, dill and garlic in a food processor. Sprinkle with salt and pepper. Blend until finely ground. With the food processor running, add the olive oil and blend until smooth. The mixture should resemble pesto.
• Heat the grill (preferably charcoal) to high for direct grilling. Remove the sardines from the bowl and pat dry. Brush the sardines with canola oil and sprinkle with pepper. Grill the sardines until golden brown and slightly charred, about 3 minutes. Flip the sardines over and continue grilling for 1 minute. Transfer the sardines to a platter and drizzle with the garlic-walnut sauce and garnish with the parsley and lemon zest.

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.