Keith’s basket of hazelnuts waiting for the next recipe

Mark it down on your calendar as a great thing to do during the fall to early winter months, depending on where you live.

Get out there in nature and gather some nuts. It’s easy, it’s fun, it’s healthy and satisfying. With a bit of effort, you can have your own supply of nuts for a year to come.

It will not take you long to gather a basket full of free protein. You will have fresh ingredients for your new recipes.

Italian-style walnut sauce has a taste that you won’t forget

I am a big fan of Ligurian Walnut Sauce as you can find in the Ligurian part of Italy. For example Genoa or Sestri Levante It’s a very old recipe. You could also try making this recipe using hazelnuts or with a mixture of the two and see how that tastes. I have made all three versions. They are all good.

The hazelnuts will give the recipe a bit more sweetness than you would get from using only walnuts which are generally more bitter than hazelnuts.

This walnut sauce is traditionally used with pansotti, a ravioli stuffed with cheese and wild herbs or corzetti, or possibly trofie pastas. Make the extra effort to try to find these special kinds of pasta. You will not be disappointed. “I gar-on-tee” to quote Cajun chef, Justin Wilson.