Foriana Sauce

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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, the following 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. 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. But I just want to spread it all over a brie and bake it…

Gorgonzola Sauce

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This post should really be entitled “Gnocchi with Gorgonzola Sauce,” but since I didn’t make the gnocchi myself, I’m just making this post about the sauce. Which, if you love any form of good blue cheese, you will love. I promise.

This Italian-inspired sauce is pretty rich, but you don’t make much of it by following this recipe. A little goes a long way.

The flavor profile is lovely, with the combination of the blue cheese, a little bit of bacon, and everything topped off with toasted pine nuts.

Keep in mind that if you don’t love blue cheese, any cheese can be substituted. Goat cheese would be incredible in this sauce. And you can always omit the bacon, although that would be a shame.

Gnocchi with Gorgonzola Sauce

4 slices, about 4 ounces, bacon, diced
1 teaspoon oil
2 small shallots, diced
4 cloves garlic, diced
2/3 cup cream of choice – I used evaporated milk
Crumbled blue cheese*, about 4 ounces or less if desired
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1 – 16 ounce package fresh gnocchi – these are actually mini gnocchi

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Toasted pine nuts

Heat a large skillet over high heat. Add the diced bacon and the oil; I used olive oil.
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Turn the skillet’s heat down to medium, and cook the bacon until mostly all done. You’re not going for crispy bacon, you’re just cooking it and rendering some fat in the process. Add the shallots and garlic.

(If you prefer to sauté the shallots and garlic in olive oil and omit the bacon step, you can always throw in some prosciutto at the end, before sprinkling the gnocchi with pine nuts.)

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Cook them for about a minute, then pour in the cream or milk you have chosen to use in the sauce.
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Keep the heat at about medium, and cook the cream mixture for at least 5 minutes at a nice simmer.
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After the liquid has reduced a little, stir in the blue cheese crumbles.
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Give them a gentle stir, then remove the skillet from the heat.

Cook the gnocchi according to package directions. Mine suggested a cooking time of 1 – 2 minutes. I stopped cooking at 1 minute, because I want the gnocchi to absorb the sauce. If necessary, more cream or milk can be added if necessary.

See how beautiful these gnocchi are? They really hold their shape.
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After cooking, drain the gnocchi well.
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Then add the drained gnocchi to the prepared sauce.
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Give everything a gentle stir, and then set the skillet aside. Have your toasted pine nuts handy.

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Just before serving, heat the gnocchi through. Add a little more liquid if necessary, if the gnocchi have absorbed a significant amount of the sauce.
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If desired, sprinkle the gnocchi with the toasted pine nuts. The crunch is delicious with the soft gnocchi.

note: This package of mini gnocchi, which I highly recommend if you don’t make your own gnocchi, makes 4 servings as side dishes, or two generous servings as entrées. I served the gnocchi along with steak and broccoli for dinner, but they would be just as fabulous as a vegetarian meal served along side a green or tomato salad.
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* I happened to have some leftover Gorgonzola on hand from Christmas, but any good Stilton or a Cambazola would work just as well. If you’re not fond of a strong blue cheese flavor, you can cut it in half with a mild cheese like a Fontina, a Chèvre, or even some cream cheese.

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