Foriana Sauce

119 Comments

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover.

The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia Bone. She claims its origin is a little island off of the coast of Naples. I definitely need to visit this island to see what other culinary treasures they’re keeping from me!

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So I posted on foriana sauce back when I had about 3 followers, and it’s just too good to keep to myself. So this is a re-post of sorts.

foriana sauce

foriana sauce

Foriana Sauce

1 cup walnuts
1 cup pine nuts
10 good-sized cloves garlic, peeled
1 tablespoon dried oregano
3 tablespoons olive oil
1/2 cup golden raisins
More olive oil

Place the walnuts, pine nuts,and garlic cloves in the jar of a food processor. Pulse until the nuts look like “dry granola.” Add the oregano and pulse a few more times.

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Heat a skillet over medium heat with the olive oil. Add the nut-garlic mixture and the raisins and cook on the stove, stirring occasionally, for about five minutes. The nuts and raisins will caramelize a bit.


Divide the mixture between 3 – half pint jars that have just come out of the dishwasher (sanitized) with their lids. Let the mixture cool. Tamp it down a bit to limit air pockets, then pour in olive oil until there’s about 1/2″ of oil over the nut-raisin mixture. When cooled completely, cover and refrigerate until use.

foriana sauce cooling off in the jars

foriana sauce cooling off in the jars

After using, replace some of the olive oil on the top to protect the sauce.

To test it out, we spread chèvre on baguette slices and topped it with the foriana sauce. Everyone fell in love with this stuff. I quickly gave the other two jars away so I wouldn’t be tempted to eat more of it!

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Then, that Christmas, I made foriana sauce again, but this time with two different kinds of dried cranberries instead of the raisins, just to make it more festive! Plus, I processed the nuts a bit more to make the sauce more spreadable. And once again, I can share with you that this stuff is heavenly!

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I tested it with a variety of cheeses, for the sake of research, and I found foriana sauce especially good with warmed bleu cheese!

I hope you try this extraordinary “condiment” of sorts for the holidays, or any time of year. You will not regret it!

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note: I can see this foriana sauce spread on chicken or fish, or added to lamb meatballs, or added to a curry. The author also has suggestions as to how to incorporate foriana sauce into various dishes.

119 thoughts on “Foriana Sauce

    • Oh, you do! When you start toasting the nut mixture the garlic and oregano really become fragrant. It should last quite a few weeks, especially covered with oil, and I’ve always frozen some as well, and it thaws perfectly.

  1. I may just have to serve science as well. For starters, I’ll see what I can find about this on Italian blogs. I’ve been to all islands near Naples that I know of, but haven’t come across this sauce before!

  2. PS there is a town called Forio on the island of Ischia, near Naples, so the name must refer to that. The only reference I’ve found through Google is Italian restaurants in Provincetown though. The Italian recipe for pasta alla foriana I found is different (with tomatoes instead of nuts).

    • Since it takes five minutes to make, yes you can! It is odd, but incredible. One gets the nuts and raisins, but then there’s the garlic and oregano, which really come out when you toast the mixture!

    • It seriously takes minutes to make, so you can have three jars full within the hour! I actually just made a half batch – didn’t want too much lurking around…

  3. Chef Mimi, your description and history were enough to convince me before I even got to the recipe, but once I read the ingredients I knew I MUST make both versions. Thanks for “bringing this back!” Holidays at your house surely taste as beautiful as they look!

      • I came home with golden raisins, walnuts, and more pine nuts tonight, Mimi. Sooooo looking forward to tasting this! (Craisins are always on hand… love ’em for snacks.) Scaling down recipes to size (2-person household, 1-person “flavor adventurous”) is par for the course here, too. :) Merry Christmas!

      • Nice! Can’t wait to see what you think! I just made a half batch a few days ago, and that made a pint jar, packed, plus a little extra.
        But I didn’t measure exactly, either.

  4. I remember you posting this sauce before and I thought it sounded wonderful, glad you posted again I will make it. It really does sound like a great accominament with bread and cheese.

  5. This is really unique and some major goodness! :-) I think it would be good right out of the jar–a good reason to give some of it away. I have been making sourdough bread quite regularly and I think I just found a new topping to enjoy! Thank you for thinking of the re-post. This is too good to miss.

  6. That sounds delicious. Thanks for this recipe. I am catering Hors d’oeuvres for a dinner for 80 tomorrow here in Dordogne and am going to make this to serve on toasts with chèvre.

  7. Sounds delicious! And the presentation is delightful! Would love to serve this at our next get-together or give away as gifts…Thanks for sharing Mimi! – Pinned it!

  8. What a beautiful concoction – I don’t think I had ever heard of foriana sauce before either, except till now. It looks so versatile, you can serve it every which way by the looks of it.

  9. Well, I just want to go on record as saying that it scares me. It looks like that kind of thing that you never think will be good, but it turns out to be amazing, and then you can never stop eating it. So … I can’t wait to try it! I think I would LOVE it on fish. Or maybe pork loin!

    • That’s exactly why I gave the other two jars away! I love it also because it’s not overly sweet – you can really taste the garlic, oregano, and a hint of sweetness. Like for me, I’d rather have chutney on baked Brie, rather than honey. I do need to try it on fish. I just made a half batch a few days ago, and I’m going to try and be more creative with this!!!

  10. Sometimes it pays to be behind… make that way behind … in reading posts. This dish sounds great on its own but then so many wrote uses for it. Now I have to make it!

    • You must! But don’t what I did and give the jars away, but you’ll just have to make more!!! It’s that good. Merry Christmas!

    • I can’t tell you how fabulous it is. You must make it. And, thank goodness for my husband and two daughters, or I would have had no followers! Merry Christmas Katherine!

  11. I will definitely be trying to re-create this sauce without the garlic. Maybe shallots? You have given me the idea to look back at posts when I started and had fewer than three followers. Maybe there needs to be a couple of re-posts to Cocoa & Lavender, as well! Merry Christmas! Hope you have a wonderful holiday…

  12. I don’t think so. Have you tried any of that garlic oil? I personally don’t think shallots would work. Re-posts are necessary on my end mostly because of the really bade photos, but certainly regarding recipes like this, which are so unique and good, they need to be shared again! Merry Christmas!!!

  13. This sounds fabulous and I will make it for the New Year celebrations. So glad you reposted and would love to know what other yummy gems you have hidden back in the day!
    I’m late to the post and hope you had a lovely Christmas and will enjoy a very happy New Year and that 2020 brings many joys to you and yours.

    • I’m slowly reposting… I did some of my best and most favorite recipes early on, but the photos truly were awful. I had a seriously steep learning curved! Happy New Years, and thank you.

    • Exactly. I love the Tunisian aspect to it, the garlic, golden raisins, and almonds. I have a raw tomato sauce from a Nigella cookbook that contains very similar ingredients. But I digress. This stuff is amazing. Happy New Year!

  14. First, I love your cookbook stand. Brilliant. :-) On to the recipe — it sounds so delicious. I think I would love it with pasta as much as with the bread. Such a super tasty combination of ingredients. ~Valentina

    • It has a lovely combination of ingredients, and I’ve tested it with many cheeses. I can’t seem to move on to pasta or chicken! Happy New Year!

    • Happy New Year Frank! Heavenly is the exact word to describe this mixture. Hope you get a chance to try it!

  15. I’ve never heard of foriana either but now I am so intrigued! You made me chuckle, with that comment of visiting to see what else they were hiding! I just mentioned on your Gnocchi post that I have a giant bag of walnuts. Well, I’m so glad I had time to stop by today and see what you’ve been up to! This is going on my list!

  16. So I was looking at your recent posts, and I realized that this one snuck past me during the holidays. Oops! I’m glad I noticed it, though, as this sauce sounds amazing. I’ve never heard of foriana sauce, but I can see this being an excellent appetizer with some good Italian bread. Oh, and good call on the warmed blue cheese here. That’s making my mouth water!!

    • I’m so glad you saw this. Truly it’s amazing. And when I originally posted on it, I got 7 comments! So I’m glad I re-posted.

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