This week I hosted book club and was happy to share the food love. For inspiration, I turned to one of my newer cookbooks, Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein. I have been eyeing the Salsa di Noce recipe for several weeks, not sure how to use this scrumptious sauce. It is a combination of Italian salsa verde (see emmycooks for a tasty version) and a Sephardic nut sauce, and is full of flavor. The author describes it as “fragrant and voluptuous” – anytime the word voluptuous is used to describe food you know it has to be good. Judging by the almost empty bowl at book club, I think it was a hit. Toasted, chopped walnuts are combined with fruity olive oil, parsley, garlic, hard-boiled egg yolks, kalamata olives and capers to create a flavorful and rich sauce that is worthy of spooning on anything. For book club I served it with roasted carrots, parsnips and potatoes along with some hard-boiled eggs. The Salsa di Noce would make a seared halibut filet very happy as well. Or use it as a tapenade on a pan bagnat sandwich (see bobvivant for her recipe adaptation). The recipe makes a generous 2 cups, but for two foodies I would recommend reducing the recipe by half as a little goes a long way.
Salsa di Noce (Walnut Sauce)
By Joyce Goldstein
Cucina Ebraica: Flavors of the Italian Jewish Kitchen
Makes about 2 cups
3 hard-boiled egg yolks, chopped
1 cup walnuts, toasted and chopped
3/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, finely minced (I used 1 clove)
1 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
4 tablespoons chopped, pitted Mediterranean-style black olives
1 tablespoon capers, rinsed and chopped
In a bowl, combine all ingredients and whisk to mix well.
Denver: Infinite Monkey Theorem’s Malbec wine (my favorite!) at the October RiNo first Friday event; they are a neighborhood winery with national acclaim. The evening was punctuated with Boulder’s Basta Eatery & Pizzeria who fired up their mobile pizza oven to serve mouth-watering artisanal pizzas. Hope they have it again in November! Don’t miss it.