Georgian-inspired Ščipanci with Walnut Sauce

Ingredients

In this Georgian adaptation of Ščipanci, we incorporate the distinct flavors and ingredients of Georgian cuisine. The original Croatian dish is transformed by using Georgian spices like coriander and fenugreek, and by replacing the traditional sauce with a creamy walnut sauce. These changes infuse the dish with the unique flavors and characteristics of Georgian cuisine. We alse have the original recipe for Ščipanci, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) semolina 1 cup (125g) semolina
• 2 eggs 2 eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (120g) walnuts 1 cup (120g) walnuts
• 2 cloves garlic 2 cloves garlic
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, eggs, water, and salt. Knead the dough until it becomes smooth and elastic. Let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the walnut sauce. In a food processor, blend the walnuts, garlic, coriander, fenugreek, salt, and black pepper until finely ground.
3. 3.
   In a saucepan, heat the walnut mixture over medium heat. Gradually add the heavy cream while stirring continuously. Cook for 5 minutes until the sauce thickens slightly. Remove from heat.
4. 4.
   Roll out the rested dough on a floured surface until it is about 1/8 inch thick. Cut the dough into small rectangular shapes.
5. 5.
   Bring a large pot of salted water to a boil. Cook the Ščipanci pasta for about 3-4 minutes or until they float to the surface. Drain the pasta.
6. 6.
   Serve the cooked Ščipanci with the walnut sauce. Garnish with fresh herbs and drizzle with olive oil.

Treat your ingredients with care...

• Walnuts — Toast the walnuts before blending them for a deeper flavor profile.
• Semolina — If you prefer a softer texture, you can replace half of the semolina with all-purpose flour.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the walnut sauce.
• Experiment with different fresh herbs for garnish, such as dill or mint.
• If you don't have a food processor, you can finely chop the walnuts and garlic by hand.

Serving advice

Serve the Georgian-inspired Ščipanci with Walnut Sauce as a main course accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of Georgian red wine.

Presentation advice

Arrange the cooked Ščipanci on a serving platter and generously drizzle the walnut sauce over them. Sprinkle with fresh herbs and finish with a final drizzle of olive oil for an appetizing presentation.