How to make walnut sauce, simple recipe with ricotta to be prepared quickly, with marjoram aroma, necessary ingredients and procedure to serve it as a tasty side dish or appetizer.
Ingredients for 4 people
- 16 kernels of walnuts
- the crumb of a sandwich soaked in water and squeezed
- a small piece of garlic clove
- salt
- a spoonful of cottage cheese
- a pinch of marjoram
- olive oil
- a few spoonfuls of milk
How to make walnut sauce with ricotta
Dip the kernels in boiling water and peel them. Put the walnuts, the crumbled breadcrumbs, a few tablespoons of milk, the garlic, the marjoram, the ricotta and finally the olive oil and salt in the blender.
Blend everything and if it is too thick, add a little more milk until the walnut sauce becomes quite creamy.
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The original walnut sauce comes from the tradition of Ligurian cuisine and is used above all as a condiment for first courses especially the typical Genoese pansotti and ricotta ravioli.
The walnut sauce is also often used as a side dish for boiled meats and for the preparation of delicious canapés to be served as an appetizer on toasted bread or slices of sliced bread loaf.
