WALNUT SAUCE RECIPE
A real, authentic, creamy walnut sauce recipe from Liguria in Italy. The perfect sauce for your perfect pasta.
Provided by Nonna Box
Categories Sauce
Time 20m
Number Of Ingredients 10
Steps:
- In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
- In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
- Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
- Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
- Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
- Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
- Add the olive oil and continue blending to obtain a thick, creamy sauce.
Nutrition Facts : ServingSize 100 g, Calories 2438 kcal, Carbohydrate 52 g, Protein 54 g, Fat 239 g, SaturatedFat 34 g, Cholesterol 55 mg, Sodium 398 mg, Fiber 19 g, Sugar 19 g
WALNUT-OATMEAL STREUSEL
Use this recipe to make our Honey-Phyllo Pumpkin Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Combine oats, walnuts, flour, salt, and sugar in a large bowl. Melt butter in a small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
- Spread streusel on a rimmed baking sheet lined with a nonstick baking mat. Bake 12 to 15 minutes. Let cool on baking sheet on a wire rack.
WALNUT-STREUSEL SAUCE
Categories Sauce Food Processor Nut Dessert No-Cook Walnut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Using on/off turns, blend all ingredients in processor until coarse crumbs form.
EGGPLANT CRISP WITH WALNUT STREUSEL
Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini sauce.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.
- Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.
- Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.
- Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.
- When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.
- Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.
- Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest.
WALNUT SAUCE WITH PASTA
Steps:
- Cook your pasta in salty boiling water until al dente.
- Meanwhile, tear up the bread, place it into some milk, and leave to soak for a couple of minutes.
- Put the walnuts, garlic, and grated parmesan into a small food processor. Squeeze out the excess milk from the bread and add it to the other ingredients.
- Add the olive oil, 4 or 5 Tbsp of milk or pasta cooking water*, and a generous pinch of salt and pepper. Blend them all together until well combined.
- Taste and adjust the seasoning.
- Drain your pasta and reserve 1 cup of the starchy cooking water.
- Return the pasta to the pot, stir in the walnut sauce and add as much pasta cooking water as needed to thin out and give a nice and creamy texture to the dish.
- Serve immediately with an extra drizzle of olive oil, freshly ground pepper and extra grated parmesan cheese you like.
Nutrition Facts : Calories 604 kcal, Carbohydrate 64 g, Protein 19 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 217 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SKINNY PUMPKIN SPICE MUFFINS WITH WALNUT STREUSEL
These are everything you'd want a muffin to be: moist, dense, bursting with flavor, and topped with a tasty streusel. Optional: drizzle with powdered sugar mixed with milk for a touch of sweetness.
Provided by Christine Skari
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
- Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
- Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.1 g, Cholesterol 9.4 mg, Fat 5.3 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 199.4 mg, Sugar 15.8 g
More about "walnut streusel sauce recipes"
PEAR & DRIED CHERRY CRISP WITH WALNUT STREUSEL - ONCE …
From onceuponachef.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 471 per serving
- Preheat the oven to 375 degrees and generously butter a 1-1/2 or 2-quart baking dish (I use a small 1-1/2 quart ceramic oval dish, but an 8 x 8 square baking dish will also work).
- Make the streusel: Whisk together the flour, sugar, nutmeg, cinnamon and salt in a medium bowl. Add the butter and rub it in with your fingertips until the mixture begins to clump together. Stir in the walnuts. Cover and refrigerate.
- Make the Filling: Combine the sugar, butter, orange juice, orange zest, vanilla and salt in a medium pan. Stir over medium-high heat until the mixture comes to a boil. Add the dried cherries, then reduce the heat to medium and simmer until the cherries begin to soften and the liquid is caramel colored and thickened, 2-3 minutes. Remove from the heat, then add the pears (it's important to do this right away, as the pears cool the mixture and prevent it from over-caramelizing); stir until the pears are evenly coated with caramel sauce.
- Transfer the fruit mixture to the prepared baking dish and sprinkle the streusel mixture evenly over top. Bake for 45-50 minutes, until the pears are tender and the top is crisp and golden. Serve warm or room temperature with lightly sweetened whipped cream or vanilla ice cream.
CALIFORNIA WALNUT STREUSEL APPLE PIE - CALIFORNIA WALNUTS
From walnuts.org
CINNAMON APPLESAUCE BREAD WITH WALNUTS - GOOD LIFE EATS
From goodlifeeats.com
WALNUT STREUSEL RECIPE -SUNSET MAGAZINE
From sunset.com
WALNUT SAUCE RECIPE: HOW TO MAKE A CLASSIC WALNUT SAUCE
From masterclass.com
APPLE WALNUT SPICE STREUSEL CAKE - CRAFTYBAKING
From craftybaking.com
WALNUT STREUSEL CRANBERRY SAUCE MUFFINS - TASTE OF THE …
From tasteofthesouthmagazine.com
CARAMEL APPLE WALNUT PIE WITH A STREUSEL TOPPING
From oursweetadventures.com
OATMEAL BLUEBERRY APPLESAUCE MUFFINS WITH WALNUT OAT STREUSEL
From ambitiouskitchen.com
TWICE BAKED SWEET POTATOES - LAUREN'S LATEST
From laurenslatest.com
BOURBON STREET BANANA CRISP RECIPE - SERIOUS EATS
From seriouseats.com
CRANBERRY WALNUT STREUSEL BARS RECIPE - FOOD REPUBLIC
From foodrepublic.com
PEAR AND DRIED-CHERRY CRISP WITH NUTMEG-WALNUT STREUSEL - BON …
From bonappetit.com
WALNUT STREUSEL BREAD - SAVORING ITALY
From savoringitaly.com
GUSTO TV - PORT PEARS FLAMBE WITH WALNUT STREUSEL
From gustotv.com
BEST WALNUT STREUSEL TOPPING RECIPE - HOW TO MAKE PEAR TART
From food52.com
RECIPES FOR TESTING OUT YOUR LOVE — OR HATE — FOR SAFFRON
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love