How To Make Walnut Sauce

How To Make Walnut Sauce

How To Make Walnut Sauce. Delicious sauce famous all over the world. It varies from country to country and this is my version that I use a lot for bruschetta, pasta, vol-au-vent.

It is also very tasty on pizza, combined with rocket, ricotta or with vegetables.

Ingredients for 4 people:

  • 300 gr di nights
  • 250 ml of milk
  • 40 gr of bread crumbs
  • 40 gr of grated Parmesan cheese
  • 30 gr of shelled pine nuts
  • 1/2 glass of extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste
How To Make Walnut Sauce
How To Make Walnut Sauce

How To Make Walnut Sauce

The preparation

Let's move on to the boring part, that is, that of shelling all the nuts. Soak the breadcrumbs in the milk.

Put the walnuts in the blender, i pinoli, the garlic, grated Parmesan, extra virgin olive oil and a pinch of fine salt. Drain the breadcrumbs from the milk and add it to your blender along with the rest e blend.

How To Make Walnut Sauce

If you like a creamier sauce, add a little milk. You can use it right away, or if you want to keep it for a few days, put it in a jar and cover it with a little oil.

In our "Professional Pizzaiolo Courses" that we organize in our school of pizza chefs, we often use walnut sauce to dress our pizzas. If you want to know more about our practical courses to become a professional pizza maker, Click this link.

How To Make Walnut Sauce

If you are a pizza lover, but you don't have the time or resources to come to our school, I remind you that here on our site there is a fantastic "Online Pizzaiolo Course" available for everyone that you can download on your PC or mobile phone and follow from the comfort of your home during your free time. For more information follow this link.

It's already available for download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you remain 5 free minutes, visit my youtube channel, you will find hundreds of video pizza recipes prepared by the pizza chef students who attend our courses.


See you soon

Silvio Cicchi