Foriana Sauce

Foriana sauce comes from the island of Ischia off the coast of Naples, where it is served on pasta as a Lenten dish. It makes a quick and exotic brushetta and adds a Moorish quality that is savory, sweet and spicy. The sauce is heated, then packed in sterilized jars, covered with olive oil and refrigerated. The oil acts as a barrier between the sauce and spoilers in the air in the fridge, and refrigeration retards the growth of spoilers. Foriana sauce lasts about 10 days

Fairly difficult

Foriana Sauce


For 3 Person(s)


  • 1 cups walnuts
  • 1 cups pine nuts
  • 5 tablespoons sliced garlic (about 10 large cloves)
  • 3 teaspoons dried oregano
  • 3 tablespoons olive oil
  • 1/2 cups white raisins
  • Salt and freshly ground black pepper to taste
  • Olive oil to cover the sauce in the jars

Foriana Sauce Directions

  1. Place the walnuts, pine nuts and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.
  2. Heat the olive oil in a medium-size skillet over medium heat. Add the nut mixure, the raisins and salt and pepper. Cook for about 5 minutes, stirring constantly to avoid burning or searing.
  3. Bring 3 half-pint jars, their lids and bands to a boil in a large pot of water with a fitted rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don't need to be sterilized).
  4. When the jars are dry but still hot, pack in the Foriana sauce, eliminating as many air pockets as you can. (I press down with the knuckles of my index and middle fingers to pack the sauce—be sure your hands are clean.) Fill the jars to about 1 inch below the rim. Add a ½-inch layer of oil to cover. Wipe the rim with a paper towel, place on the lid and screw on the band.
  5. Refrigerate jars. Check the jars the next day—they may require more oil to ensure complete coverage. Be sure to cover the surface of the Foriana sauce with oil after each use.
  6. Remove only the quantity of sauce that you need for a dish and allow that to come to room temperature. Cover the remaining sauce in the jar with oil and promptly return it to the fridge.

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