Recipe of obvious Ligurian origin, trenette with walnut sauce has a seasoning that is often assimilated to similar ones, equally typical Ligurian. This is the case of the best-known walnut pesto, as well as other various walnut sauces.
Almost the same toppings, but with the usual details that make a lot of difference.. in the pesto walnutsFor example, the flavor is modified by the different percentage of the ingredients and, above all, by the presence of vinegar and pickled anchovies. In other traditional sauces, many more nuts are used, but also milk (or cream) for mixing and different aromas, such as basil and marjoram.
Outside Liguria Trenettes with walnut sauce are also cooked in Marche.. Well, in short. Almost! In fact, people from the Marche region use regular spaghetti instead of trenette, while the sauce ingredients are the same, but fried.
There Liguria is perhaps the Italian region with the greatest number of sauces and condiments. There really is something for every taste and with every ingredient, in the form of pesto or otherwise.
Sauces that are increasingly made with a blender. Which – and let’s say it once and for all – if used well is an excellent tool.
However, especially in the case of pests, the difference between blending and grinding is notable, both for the flavor and for the consistency in the mouth. The blender gives a grainy result, while a well-made pesto gives a creamy result.
Keep in mind: hitting is never hitting. The mortar in the pestle does not pound, but rather applies pressure with a tilting and rotating motion that crushes and squeezes the ingredients, mixing them simultaneously.
Put a few minutes of effort into these trenettes with walnut sauce. You will enjoy them. It’s a great autumn dish, with satisfying flavors and a slightly “sophisticated” presence. Nothing special – just enough to ensure a great impression when brought to the table. But what satisfaction!
- 360 g trenette or linguine
- 12 walnuts
- 40 g pine nuts
- 70 g grated Grana Padano
- 2 cloves of garlic
- 1 tablespoon breadcrumbs
- Parsley
- Extra virgin olive oil
- Crack the nuts and check their quality: Discard the nuts, even if they are partially rancid, moldy or dry, and replace them. You need to have 24 large, healthy grains. / Lightly toast the breadcrumbs in a non-stick frying pan. Do it dry: without oil and stirring continuously so it doesn’t burn. Turn off as soon as it turns golden in color.
- Place the walnuts, pine nuts and garlic in the mortar and grind for a long time until you obtain a smooth walnut sauce. Add the toasted breadcrumbs and continue mashing for a couple more minutes.
- Pour the walnut sauce into a bowl and add the salt and a tablespoon of finely chopped parsley. Season with a generous amount of ground pepper and mix well. Finally, drizzle with 5 tablespoons of oil (about 70 ml) and let sit for 15-20 minutes.
- Immediately before draining the pasta, pour 4-5 tablespoons of the cooking water into the serving bowl and toss with the grated Parmesan. Add the walnut sauce, mix well and add a couple more tablespoons of the cooking water. Finally, pour in the freshly drained pasta, mix well and serve immediately, very hot, your trenette with walnut sauce. .
