Ligurian walnut sauce with celery
Genoa's walnut and marjoram sauce, perfect with celery.
Open in the appPer serving
- Calories
- 161 kcal
- Protein
- 6.4 g
- Carbohydrates
- 8.5 g
- Fat
- 12.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Walnuts15 g
- Part-skim ricotta30 g
- Garlic1 clove
- Dried marjoramto taste
- Reduced-fat milk20 ml
- Celery120 g
- Saltto taste
Contains: lactose, nuts, celery,
In season: October – March
Method
- Peel the garlic and remove the green shoot; use it sparingly, as it should stay in the background of a walnut sauce.
- Blend the walnuts with the garlic, ricotta, dried marjoram and a pinch of salt.
- Trickle in the milk while blending, until you have a thick, velvety cream.
- Wash the celery, remove the strings and cut it into sticks; serve with the sauce.
This recipe, sized for you
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