Sugo Di Nocci Food

SALSA DI NOCI

Steps:

• Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
• Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
• Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Toss walnut sauce with pasta. Garnish with fresh chives.

SUGO DI NOCCI

Steps:

• Heat oven to 350°F
• Cook the pasta in lightly salted boiling water according to package directions.
• Spread walnuts on a baking sheet and place in oven for 7-8 minutes. Allow them to cool, then rub/shake them in a clean dry towel to remove skins, then leave to cool.
• Blend together the walnuts, butter, oil and garlic until they are reduced to a smoothish paste, transfer to a bowl, stir in half the cheese and season to taste.
• Stir 6 tablespoons of boiling salted water into the walnut paste. Drain the pasta, transfer to a warmed dish and mix well with the walnut paste and chopped tomato.
• Serve with the remaining cheese on top.