Salsa di Noci (Walnut Sauce)
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Along with pesto, walnut sauce is the other typical Ligurian seasoning. It has a creamy consistency, with an ivory colour, sweet taste and a recognizable flavour of walnuts: it goes particularly well with ravioli and pansoti with spinach-and-ricotta filling.
Originally, walnut sauce was called white “agliata” (“garlic sauce”), walnut “agliata” or walnut-and-garlic “savore”.
Preparation and usage: Walnut sauce should not be heated. When draining the pasta, save a little water in the pan. Return the drained pasta to the pan and stir through the walnut sauce
Nutritional info
Average value per 100gr.Energy: 636Kcal / 2661kJ
Fat | 64g |
from which saturates | 16g |
Carbohydrates | 1.9g |
from which sugars | 1g |
Fibre | 2g |
Proteins | 12g |
Salt | 1g |
Ingredients
Olive oil, Walnuts (21%), Grana Padano DOP (cow's milk, salt, rennet), Cream, butter, Italian pine nuts, salt, Italian garlic, nutmeg, Preservative: Sorbic acid.
More info
Allergens | In addition to the allergens in the list of ingredients, it may contain almonds (EU Reg. 1169/2011). The product does not contain gluten (EC Reg. 41/2009). |