Of which 5.9 g sugars and 5.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Ligurian sauce · Walnut in two textures · Raw sauce
Allergens gluten, milk, tree nuts
Trofie con salsa di noci
Walnut and ricotta sauce, from Liguria
A home take on Ligurian walnut sauce, served with dried trofie. Walnuts, ricotta, bread, Parmigiano, garlic, milk, olive oil and marjoram make a raw sauce, loosened only with pasta water. Blanching and peeling the walnuts reduces bitterness, but it's optional and fiddly.
Ingredients
- 320 g (11½ oz) dried trofie
- 100 g (3½ oz) shelled walnuts
- 80 g (2¾ oz) ricotta
- 45 g (1½ oz) breadcrumbs
- 80 g (2¾ oz) whole milk
- 40 g (1½ oz) Parmigiano Reggiano
- 20 g (¾ oz) extra-virgin olive oil
- 3 g garlic
- 4 g fresh marjoram
- water and coarse salt for cooking the pasta, as needed
Method
- Blanch the walnuts in boiling water for 1 minute, drain and let them cool enough to handle. Rub off any darker skins that come loose; they don't need to end up perfectly white.
- Lightly toast 15 g of the walnuts in a dry skillet for 2 minutes and set them aside for finishing. The rest should be cold before you grind them.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
More like this
Crispy sesame ginger tofu
Golden cubes, crisp outside and tender inside, with no deep-frying.
Roasted cauliflower with tahini and pomegranate
A Middle Eastern-inspired dish, ready without dirtying the oven.
Stuffed mushrooms with goat cheese and walnuts
A quick appetizer that looks restaurant-made, ready in 22 minutes.