An obscure yet ambrosial Italian recipe, Foriana combines the richness of pine nuts with the slight sweetness of walnuts for a burst of flavor and crunch. The traditional recipe is inherently healthy, so we didn't have to fuss with it much to create a compliant version.
For the truly adventurous palates, or those adamant about up-keeping Italian tradition, anchovies were also featured in the traditional dish. While some savored the salty addition, other more particular palates promptly requested a frozen pizza.
Whichever method you choose, this savory-sweet, smooth and crunchy, original recipe will not disappoint.
Bredesen Protocol Approved
Plant Paradox Approved
1/2 c Toasted Pine Nuts
1/2 c Walnuts
6-8 Garlic Cloves
1 1/2 tsp Oregano
2 Tbsp Olive Oil
1 Packet Shirataki Spaghetti *
1 Bunch Parsley, Chopped
Optional: 3-5 Anchovy Fillets
Place the pine nuts, walnuts, and garlic in a food processor and pulse to a fine chop, stopping when the consistency is similar to that of granola. Add oregano and pulse a few more times until just combined. If using anchovies, add and pulse with the oregano.
Coat the bottom of a medium sized skillet with avocado oil and place on low-medium heat. Add the nut mixture and cook, stirring frequently, for about 6-8 minutes. Remove from heat and stir in the olive oil and sea salt to taste.
Cook the pasta according to directions. (Typically, shirataki noodles require draining and washing thoroughly before transferring to a skillet to heat. Most do not require boiling in water.)
Toss the spaghetti with a few spoonfuls of Foriana sauce. Top with chopped parsley and serve warm.
For a cheesy parmesan flavor, top with nutritional yeast or Parma cheese.
Serve alongside sautéed spinach and shrimp or scallops.