Salsa di noci alla genovese: la ricetta ligure originale

By
Clarissa
-
170
3384

La salsa di noci è tra le prelibatezze liguri più amate sul territorio nazionale: ecco la ricetta originale genovese.

Dopo il pesto di basilico alla genovese, uno dei prodotti liguri più prelibati e amati in tutto il territorio nazionale è sicuramente la salsa di noci: un sugo a base di noci cremosissimo e buonissimo adatto per condire la pasta, soprattutto i pansoti, ma così buono che anche assaporato con il cucchiaino sarà ottimo! Ma qual è la ricetta originale della tradizione ligure? Ecco tutti gli ingredienti e i passaggi da rispettare per un sugo di noci buono come in Liguria.

Ingredienti

  • 200gr di noci già sgusciate
  • 2 tazze di latte di capra
  • q.b mollica di pane
  • 6 cucchiaini di olio evo
  • 4 g di maggiorana

Procedimento

La salsa di noci alla genovese è semplice da preparare, più di quanto si pensi, basta attenersi a poche regole per un risultato davvero sorprendente. Innanzitutto procuratevi 200gr di noci già sgusciate e mettetelo a bagno in una bacinella con acqua tiepida se volete togliere il sapore amarognolo tipico della pellicola che ricopre i gherigli. Tuttavia, la ricetta originale ligure vuole questo retrogusto amaro, quindi se volete attenervi strettamente alla tradizione non mettete le noci a bagno.

Leggi anche–>Vouoi delle frittele dal sapore deciso? Aggiungi lo sgombro e le zucchine

Mettete la mollica di pane a bagno nel latte di capra finché non sarà ammorbidita completamente. Prendete il mortaio (oppure più semplicemente un robot da cucina o un frullatore) e mettete dentro le noci, l’aglio, il sale, la mollica di pane zuppa di latte e la maggiorana. Azionate il robot oppure iniziate a pestare con il mortaio finché non otterrete una pappa, poi aggiungete l’olio a filo e il latte e proseguite.

Leggi anche–>Cheesecake limone e mango, un esplosione di sapori

Quando la salsa sarà della consistenza desiderata vorrà dire che avrete ottenuto una crema omogenea e dall’inconfondibile sapore di noci. Ora è il momento di condire i vostri pansoti!

 

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