Tag: walnuts

Posted on

Excellent pansoti with walnut sauce also at home

Gli ottimi pansoti alla salsa di noci anche a casa

The excellent pansoti with walnut sauce also at home.
Pansoti with walnut sauce is a typical dish of the Ligurian tradition, loved for its rich flavor and simplicity. This specialty, originally from the Riviera di Levante, is perfect for those who want to bring a bit of Liguria to the table, even at home.
Pansoti, or pansotti, are a variety of stuffed pasta, similar to ravioli, but triangular or crescent-shaped. The traditional filling is based on preboggion, a mix of wild herbs typical of Liguria, ricotta and parmesan. Their particularity lies in the delicacy of the filling, which marries perfectly with the creaminess of the walnut sauce.
Walnut sauce is a creamy and tasty condiment, prepared with walnuts, bread soaked in milk, garlic, parmesan, olive oil and a pinch of salt. Its preparation is simple, but requires high-quality ingredients to obtain the best result. The walnuts must be fresh and well shelled, while the olive oil must be extra virgin to ensure an authentic flavor.
Pansoti with walnut sauce is a dish that conquers at first taste. Perfect for a dinner with family or friends, they bring the authentic flavors of Liguria to the table. Preparing them at home is a way to rediscover Italian culinary traditions and share moments of conviviality.
In this case both the pansoti and the walnut sauce were the packaged (but very good) ones from the pasta factory Novella in Sori.

Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Oppo Reno 12.

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

Excellent pansoti with walnut sauce also at home – L’excellent pansoti à la sauce aux noix aussi à la maison – Los excelentes pansoti con salsa de nueces también en casa – O excelente pansoti com molho de nozes também em casa – Das ausgezeichnete Pansoti mit Walnusssoße auch zu Hause – Món pansoti sốt óc chó tuyệt hảo cũng có tại nhà

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://www.fattoincasadabenedetta.it/ricetta/pansoti-con-salsa-di-noci/
– https://blog.giallozafferano.it/danicucina/pansoti-con-salsa-di-noci-ricetta-ligure/
– https://blog.giallozafferano.it/lacucinadihanneke/pansoti-con-salsa-di-noci-ricetta-ligure/

Posted on

Tagliatelle seasoned with walnut sauce

Tagliatelle condite con la salsa di noci alla ligure

Tagliatelle seasoned with Ligurian walnut sauce.
We had never tried at home to season, with walnut sauce, something other than pansoti (the typical Ligurian ravioli filled with herbs and ricotta in a round, triangular or square shape); we tried with egg tagliatelle and the result was excellent.
Absolutely to try!

I leave you thearticle with the complete recipe of how we make the sauce at my house.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Tagliatelle condite con la salsa di noci alla ligure

Tagliatelle condite con la salsa di noci alla ligure

Tagliatelle condite con la salsa di noci alla ligure

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Tagliatelle topped with Ligurian walnut sauce – Tagliatelles nappées de sauce aux noix de Ligurie – Tagliatelle cubierto con salsa de nueces de Liguria – Tagliatelle coberto com molho de nozes da Ligúria – Tagliatelle mit ligurischer Walnusssauce – Tagliatelles nappées de sauce aux noix de Ligurie – Tagliatelle phủ sốt óc chó Ligurian – 意大利面条淋上利古里亚核桃酱 – タグリアテルにリグリアンウォールナットソースをトッピング
Posted on

Un piatto di pansoti con la salsa di noci

I pansoti con la salsa di noci

Un piatto di pansoti con la salsa di noci.
Un piatto veramente tipico della Liguria sono i pansoti conditi con la salsa di noci.
Di pansoti ce ne sono di diverso tipo ma sempre con lo stesso ripieno di verdure e ricotta: ci sono quelli triangolari, quelli rotondi, quelli a fagotto e quelli quadrati.
A me piacciono proprio tutti.
La ricetta per la salsa ve l’ho già postata, qualche tempo fa, here.

Ti piacciono i pansoti alla salsa di noci? Lascia un commento cliccando here.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce are one of the most characteristic dishes of the Genoese tradition.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート
Posted on

Pansoti with walnut sauce

I pansoti alla salsa di noci

Pansoti with walnut sauce.
A nice plate of pansoti, this time not the triangular ones but the round ones (which are sometimes also called tortiglioni), with a lean filling of vegetables and ricotta seasoned with an excellent walnut sauce, they are a nice classic of Ligurian cuisine.
The pansoti are bought from the pasta factory while the sauce is homemade by my mother, whose recipe I have already told you about.

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

I pansoti alla salsa di noci

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti, pansòti in Ligurian, or also pansòtti (from the Ligurian pansa, “belly” in Italian), are a stuffed pasta typical of Ligurian cuisine, similar to ravioli.
Continue and learn more on Wikipedia

Pansoti, the typical Ligurian stuffed pasta, seasoned with walnut sauce – Pansoti, les pâtes farcies typiques de la Ligurie, assaisonnées de sauce aux noix – Pansoti, la típica pasta rellena de Liguria, sazonada con salsa de nueces – Pansoti, a massa recheada típica da Ligúria, temperada com molho de nozes – Pansoti, die typisch ligurische gefüllte Pasta, gewürzt mit Walnusssauce – Pansoti, món mì nhồi đặc trưng của vùng Liguria, được tẩm sốt óc chó – Pansoti，典型的利古里亚酿意面，用核桃酱调味 – クルミソースで味付けした、典型的なリグリアンのぬいぐるみパスタ、パンソティ
Posted on

Walnut sauce to dress pansoti, the recipe

La salsa di noci,

Walnut sauce to season pansoti, the recipe.
Today I decided to write you the recipe for one of the most famous sauces in Liguria. Obviously the first, and most famous, is pesto alla genovese but connoisseurs know that with walnuts you can prepare a delicious sauce with which you season the classic pansoti or trofie.

Ingredients:
– Walnuts
– A slice of stale bread
– Milk
– Garlic
– Marjoram
– Salt
– Oil

First, take a slice of bread and soak it in a little milk.
Then boil the shelled walnuts for a couple of minutes.

Once the walnuts are hot (don't leave them too long, please) you need to do a very complicated and boring operation: peel the walnuts from their skin.
To tell the truth, lately we don't do it anymore at my house, so my sauce has a slightly more bitter taste than the classic one.

To finalize the preparation now there are two ways: the marble mortar (the same one used for pesto) or the blender.
The choice is yours.

Add the bread, walnuts, garlic (very little, mind you, half a clove is enough), salt, marjoram and oil to the peeled walnuts and start beating with the pestle (or blending) until you reach a creamy consistency.
Adjust by adding a little milk if the sauce is too thick.

Now the sauce is ready to be combined with the chosen pasta.

In the comments there are different positions on whether to add Parmesan or not. Add a comment and explain to us how you prepare this sauce.

In this case, some vegetable ravioli-shaped pansoti:

La salsa di noci,

The walnut sauce to season the pansoti, the recipe – La sauce aux noix pour assaisonner le pansoti, la recette – La salsa de nueces para sazonar el pansoti, la receta – O molho de nozes para temperar o pansoti, a receita – Die Walnusssauce zum Würzen der Pansoti, das Rezept – Nước sốt quả óc chó để nêm pansoti, công thức – 调味pansoti的核桃酱，食谱 – パンソティの下味にくるみソース、レシピ
Posted on

Homemade Pansotti with Walnut Sauce

Pansotti fatti in casa con salsa di noci

Homemade pansotti with walnut sauce.
Some time ago my dad found some wild herbs (we call them prebuggiun) and prepared some delicious pansotti that we then seasoned with the typical Ligurian walnut sauce.
To tell the truth, I should have called the photo walnut sauce with pansotti and not vice versa since perhaps I had put a little too much seasoning in it…
But it's hard to resist.

Do you know pansoti?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Pansotti fatti in casa con salsa di noci

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce are one of the most characteristic dishes of the Genoese tradition.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート
Posted on

Round pansoti with walnut sauce, a typical Ligurian dish

pansotti rotondi alla salsa di noci

Round pansoti with walnut sauce: from the Dasso pasta factory in Lavagna.
Round pansotti seasoned with walnut sauce are a classic of Ligurian cuisine.
These pansotti are truly the ones, prepared by hand, from the Dasso pasta factory in Lavagna (which however does not have its own website to link to but only the review on TripAdvisor).

These were the classic round pansotti (or pansoti), because you should know that they are also made triangular in our area, seasoned with the walnut sauce prepared by my mother.

I leave you thearticle with the complete recipe of how we make the sauce at my house. Add a comment or go to the bottom of the site to read what other visitors have written.

pansotti rotondi alla salsa di noci

pansotti rotondi alla salsa di noci

Photo taken with Canon 600D and lens Canon EF 40.

Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce are one of the most characteristic dishes of the Genoese tradition.
Continue and learn more on Wikipedia

Round pansoti with walnut sauce: from the Dasso pasta factory in Lavagna – Pansoti rond sauce aux noix : de la fabrique de pâtes Dasso à Lavagna – Pansoti redondo con salsa de nueces: de la fábrica de pasta Dasso en Lavagna – Pansoti redondo com molho de nozes: da fábrica de massas Dasso em Lavagna – Runde Pansoti mit Walnusssauce: von der Nudelmanufaktur Dasso in Lavagna – Bánh pansoti tròn với nước sốt óc chó: từ nhà máy mì ống Dasso ở Lavagna – 核桃酱圆形潘索蒂：来自拉瓦尼亚的达索意大利面工厂 – クルミソースの丸いパンソティ：ラヴァーニャのダッソパスタ工場から
Posted on

Pansoti with walnut sauce from Settembrin: among the best

pansotti di settembrin

Pansoti with walnut sauce from Settembrin: among the best.
One of the specialties of the trattoria from Ou Settembrin in Carasco are pansoti with walnut sauce. And they are perhaps among the best in the area.

Where do you think you can taste the best pansoti with walnut sauce? Add a comment or go to the bottom of the site to read what other visitors have written.

If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.

I certainly couldn't help but publish a nice photo of it:

pansoti di settembrin

Photo taken with iPhone 6.

Here's where the restaurant is located:

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート