Walnut sauce is the second most important and famous sauce from Genova after pesto, an authentic standard-bearer of Ligurian cuisine in the world. Walnut sauce is the main condiment for pansoti, a ravioli-like pasta filled with herbs and vegetables, bit it is also excellent for seasoning trofie or fresh pasta. You can also combine it with roast turkey breast or cooked ham, and it can also be used in canapés or delicious mini-sandwiches.
Rossi 1947’s walnut sauce is incredibly creamy and tasty, thanks to the addition of prescinsêua, a curd cheese which is like a cross between ricotta and yogurt.
The Genoese always add a spoonful of pasta cooking water when they find that the sauce is not creamy enough. And absolutely never cook this sauce, always use it raw.
