Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes 1 cup, enough for 4 first-course servings
I took my inspiration for this walnut sauce from the Renaissance, when nuts were used in sauces for meats and fowl. The nuts were pulverized in a mortar and pestle until reduced to a fine-bread-crumb texture, then combined with spices and broth to be transformed into sauce. There are many variations on walnut sauce; in this one I use some of the classic elements found in the Tuscan kitchen: good olive oil, fresh sage leaves, and garlic.
3 cloves garlic, minced
1 cup walnut halves, coarsely chopped
1 cup packed parsley leaves, finely minced
1/2 teaspoon salt
Grinding coarse black pepper
Heat the olive oil in a saucepan and add the garlic. Cook over medium heat until the garlic softens. Stir in the walnuts and parsley and cook an additional 5 minutes. Season with salt and pepper.
This sauce is enough to dress 1 pound of spaghetti or linguine.
This recipe is featured on show 2524, In the Kitchen with Mom - In Cucina con la Mama.