Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples, where it is traditionally tossed with pasta during Lent.
- 12 cloves garlic, finely chopped
- 1 1⁄4 cups walnut halves
- 1 1⁄4 cups pine nuts
- 1 1⁄4 tsp. dried oregano
- 1 3⁄4 cups extra-virgin olive oil
- 1⁄2 cup golden raisins
- 1 1⁄2 tsp. kosher salt
- Freshly ground black pepper
- Bring a 6-quart saucepan of water to a boil. Place 3 half-pint canning jars along with their bands and lids in the boiling water. After about 30 seconds, remove the lids from the water with tongs and transfer to a kitchen towel on the counter. After about 10 minutes, use tongs to transfer the jars and bands to the kitchen towel and let air-dry.
- In a food processor, pulse garlic until finely chopped. Add walnuts and pine nuts to the food processor and pulse until finely chopped. Add oregano and pulse a few more times until just combined.
- Heat 1⁄4 cup of the olive oil in a 12″ skillet over medium-high heat. Stir in the walnut-pine nut mixture, raisins, salt, and black pepper, to taste. Cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes. (The pine nuts will toast faster than the walnuts, so take care not to burn them.) Remove the skillet from the heat and let cool slightly.
- When the jars are dry but still hot, distribute the nut-and-raisin mixture evenly between the jars, tightly packing each one, leaving about 1″ of space below each rim. Pour about 4 tbsp. extra-virgin olive oil into each jar so that it seeps to the bottom and covers sauce by 1⁄2″. Wipe the rims of the jars with a hot damp towel. Cover and seal each jar with a lid and screw the bands on tightly.
- The foriana sauce will keep in the refrigerator for up to 9 days. If using less than a full jar’s worth of sauce in a preparation, top off the remaining sauce with a little more extra-virgin olive oil to cover by 1⁄2″.