Tag: walnut sauce

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A nice plate of pansoti also on board

Un bel piatto di pansoti alla salsa di noci anche a bordo

A nice plate of pansoti with walnut sauce even on board.
When I'm on a ship, even if the food is very varied, I really miss home food.
So when I go to Savona or Genoa I always ask my wife to bring me something from home.
In this case I had asked for pansoti (the packaged but very good ones from the pasta factory Novella) to season with walnut sauce (this one prepared on board).
The result, as you can see for yourself, was excellent!

Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

A nice plate of pansoti with walnut sauce also on board – Une belle assiette de pansoti avec sauce aux noix également à bord – Un buen plato de pansoti con salsa de nueces también a bordo – Um belo prato de pansoti com molho de nozes também a bordo – Ein schöner Teller Pansoti mit Walnusssauce auch an Bord – Một đĩa pansoti ngon với sốt óc chó cũng có trên tàu
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Traditional Ligurian Pansoti and Ravioli on Sundays

Pansoti e ravioli della tradizione Ligure alla domenica

Pansoti and ravioli of the Ligurian tradition on Sunday.
Last Sunday I went, with my mother-in-law and my sister-in-law, to eat at the trattoria Ou Settembrin in Carasco.
In the Ligurian tradition we couldn't help but order the pansoti with walnut sauce and the ravioli al tocco (with meat sauce); both very good as always!

Do you like these dishes? Which one would you choose? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

If you want to know which are the best ravioli, in my opinion, go to the article with my personal ranking of the restaurants where I ate in the Province of Genoa di Levante.

Photo taken with iPhone SE.

Here's where the restaurant is located:

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

Traditional Ligurian Pansoti and Ravioli on Sundays – Pansoti et raviolis ligures traditionnels le dimanche – Pansoti y ravioles tradicionales de Liguria los domingos – Pansoti e ravioli tradicionais da Ligúria aos domingos – Sonntags traditionelle ligurische Pansoti und Ravioli – Pansoti và ravioli truyền thống của vùng Ligurian vào Chủ nhật
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The pansoti in walnut sauce from the Ao Grumallo farmhouse

I pansoti in salsa di noci dell'agriturismo Ao Grumallo

Pansoti in walnut sauce from the Ao Grumallo farmhouse.
A good farmhouse in the hinterland is Ao Grumallo in the municipality of Ne.
These are their pansoti, green, in walnut sauce. Really good!

Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to cappelletti, from which they differ essentially in shape and size. Pansoti seasoned with walnut sauce are one of the characteristic dishes of the Genoese tradition.
Continue and learn more on Wikipedia

The pansoti in walnut sauce from the Ao Grumallo farmhouse – Le pansoti à la sauce aux noix de la ferme Ao Grumallo – Los pansoti en salsa de nueces del caserío Ao Grumallo – O pansoti com molho de nozes da quinta Ao Grumallo – Die Pansoti in Walnusssauce vom Bauernhof Ao Grumallo – Pansoti sốt óc chó từ trang trại Ao Grumallo
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Un piatto di pansoti con la salsa di noci

I pansoti con la salsa di noci

Un piatto di pansoti con la salsa di noci.
Un piatto veramente tipico della Liguria sono i pansoti conditi con la salsa di noci.
Di pansoti ce ne sono di diverso tipo ma sempre con lo stesso ripieno di verdure e ricotta: ci sono quelli triangolari, quelli rotondi, quelli a fagotto e quelli quadrati.
A me piacciono proprio tutti.
La ricetta per la salsa ve l’ho già postata, qualche tempo fa, here.

Ti piacciono i pansoti alla salsa di noci? Lascia un commento cliccando here.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce are one of the most characteristic dishes of the Genoese tradition.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート
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Pansoti with walnut sauce

I pansoti alla salsa di noci

Pansoti with walnut sauce.
A nice plate of pansoti, this time not the triangular ones but the round ones (which are sometimes also called tortiglioni), with a lean filling of vegetables and ricotta seasoned with an excellent walnut sauce, they are a nice classic of Ligurian cuisine.
The pansoti are bought from the pasta factory while the sauce is homemade by my mother, whose recipe I have already told you about.

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

I pansoti alla salsa di noci

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti, pansòti in Ligurian, or also pansòtti (from the Ligurian pansa, “belly” in Italian), are a stuffed pasta typical of Ligurian cuisine, similar to ravioli.
Continue and learn more on Wikipedia

Pansoti, the typical Ligurian stuffed pasta, seasoned with walnut sauce – Pansoti, les pâtes farcies typiques de la Ligurie, assaisonnées de sauce aux noix – Pansoti, la típica pasta rellena de Liguria, sazonada con salsa de nueces – Pansoti, a massa recheada típica da Ligúria, temperada com molho de nozes – Pansoti, die typisch ligurische gefüllte Pasta, gewürzt mit Walnusssauce – Pansoti, món mì nhồi đặc trưng của vùng Liguria, được tẩm sốt óc chó – Pansoti，典型的利古里亚酿意面，用核桃酱调味 – クルミソースで味付けした、典型的なリグリアンのぬいぐるみパスタ、パンソティ
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Walnut sauce to dress pansoti, the recipe

La salsa di noci,

Walnut sauce to season pansoti, the recipe.
Today I decided to write you the recipe for one of the most famous sauces in Liguria. Obviously the first, and most famous, is pesto alla genovese but connoisseurs know that with walnuts you can prepare a delicious sauce with which you season the classic pansoti or trofie.

Ingredients:
– Walnuts
– A slice of stale bread
– Milk
– Garlic
– Marjoram
– Salt
– Oil

First, take a slice of bread and soak it in a little milk.
Then boil the shelled walnuts for a couple of minutes.

Once the walnuts are hot (don't leave them too long, please) you need to do a very complicated and boring operation: peel the walnuts from their skin.
To tell the truth, lately we don't do it anymore at my house, so my sauce has a slightly more bitter taste than the classic one.

To finalize the preparation now there are two ways: the marble mortar (the same one used for pesto) or the blender.
The choice is yours.

Add the bread, walnuts, garlic (very little, mind you, half a clove is enough), salt, marjoram and oil to the peeled walnuts and start beating with the pestle (or blending) until you reach a creamy consistency.
Adjust by adding a little milk if the sauce is too thick.

Now the sauce is ready to be combined with the chosen pasta.

In the comments there are different positions on whether to add Parmesan or not. Add a comment and explain to us how you prepare this sauce.

In this case, some vegetable ravioli-shaped pansoti:

La salsa di noci,

The walnut sauce to season the pansoti, the recipe – La sauce aux noix pour assaisonner le pansoti, la recette – La salsa de nueces para sazonar el pansoti, la receta – O molho de nozes para temperar o pansoti, a receita – Die Walnusssauce zum Würzen der Pansoti, das Rezept – Nước sốt quả óc chó để nêm pansoti, công thức – 调味pansoti的核桃酱，食谱 – パンソティの下味にくるみソース、レシピ
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Pansoti alla salsa di noci

Pansoti alla salsa di noci

Pansoti alla salsa di noci.
Un must della cucina ligure e’ questo splendido piatto. Chi di voi non lo ha mai assaggiato?
Se non lo avete mai provato, veramente, vi perdete una prelibatezza.
Gia’ i pansoti sono spettacolari anche solo con burro e salvia. Se poi ci aggiungiamo uno dei tipici condimenti liguri, la salsa fatta con le noci, diventano imbattibili.
Provare per credere!

Pansoti alla salsa di noci

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti, pansòti in Ligurian, or also pansòtti (from the Ligurian pansa, “belly” in Italian), are a stuffed pasta typical of Ligurian cuisine, similar to ravioli.
Continue and learn more on Wikipedia

Pansoti, the typical Ligurian stuffed pasta, seasoned with walnut sauce – Pansoti, les pâtes farcies typiques de la Ligurie, assaisonnées de sauce aux noix – Pansoti, la típica pasta rellena de Liguria, sazonada con salsa de nueces – Pansoti, a massa recheada típica da Ligúria, temperada com molho de nozes – Pansoti, die typisch ligurische gefüllte Pasta, gewürzt mit Walnusssauce – Pansoti, món mì nhồi đặc trưng của vùng Liguria, được tẩm sốt óc chó – Pansoti，典型的利古里亚酿意面，用核桃酱调味 – クルミソースで味付けした、典型的なリグリアンのぬいぐるみパスタ、パンソティ
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Homemade Pansotti with Walnut Sauce

Pansotti fatti in casa con salsa di noci

Homemade pansotti with walnut sauce.
Some time ago my dad found some wild herbs (we call them prebuggiun) and prepared some delicious pansotti that we then seasoned with the typical Ligurian walnut sauce.
To tell the truth, I should have called the photo walnut sauce with pansotti and not vice versa since perhaps I had put a little too much seasoning in it…
But it's hard to resist.

Do you know pansoti?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Pansotti fatti in casa con salsa di noci

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce are one of the most characteristic dishes of the Genoese tradition.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート
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Pansotti fatti in casa close-up

Pansotti fatti in casa close-up

Pansotti fatti in casa close-up.
Non saprei se il tipo di pasta piu’ tipico della Liguria sono i ravioli oppure i pansotti.
Questi erano veramente eccezionali perche’ fatti a mano da mio papa’.
Erbette fresche e pasta fresca. Conditi poi con ottima salsa di noci ovviamente fatta in casa anche quella.

Pansotti fatti in casa close-up

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

I pansoti, pansòti in ligure, (dal ligure pansa, in italiano “pancia”), sono una pasta ripiena tipica della cucina ligure, simile ai ravioli, da cui differiscono essenzialmente per la grandezza e l’assenza di carne nel ripieno. I pansoti alla salsa di noci (pansöti co-a sarsa de noxe) sono uno dei piatti più economici e caratteristici della tradizione genovese.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート
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Some raw round pansoti from the pasta factory

Pansoti rotondi

Some raw round pansoti from the pasta factory.
Raw round pansoti (but I think they can also be called pansotti, with two t's), one of the classic types of Ligurian pasta, obviously to be seasoned with walnut sauce (sugo di noce).
These, as you will understand, are not homemade but here you can find them almost homemade in one of the many pasta factories (which always provide you with the sauce if you are not able to make it yourself).

Have you ever tasted them? Add a comment or go to the bottom of the site to read what other visitors have written.

Pansoti rotondi

Photo taken with Canon 600D and lens Tamron 16-300.

Pansoti, pansòti in Ligurian, (from the Ligurian pansa, in Italian “belly”), are a typical stuffed pasta of Ligurian cuisine, similar to ravioli, from which they differ essentially in size and the absence of meat in the filling. Pansoti with walnut sauce (pansöti co-a sarsa de noxe) are one of the cheapest and most characteristic dishes of the Genoese tradition. Since pansoti do not contain meat, they are a lean dish, once considered suitable for the penitential period of Lent. They are often mistakenly also called “pansòtti”, as in some Ligurian provinces there is verbal emphasis on the last syllables; the double letter is therefore to be attributed to an exclusively vocal language.
Continue and learn more on Wikipedia

A plate of pansoti with walnut sauce – Une assiette de pansoti sauce aux noix – Un plato de pansoti con salsa de nueces – Um prato de pansoti com molho de nozes – Ein Teller Pansoti mit Walnusssauce – Một đĩa pansoti sốt quả óc chó – 一盘核桃酱意粉 – クルミソースのパンソティのプレート