Nocino making
July 18th, 2007
Nocino making
Originally uploaded by Decobabe.
Look quick! They start to lose color very fast.
These are green and unripe walnuts from one of my trees, gathered in late June and chunked up and then covered with 99% pure alcohol.
I buy that at the supermarket. In the US the closest thing is Everclear, which you can buy through liquor stores. After an interminable amount of time, the liquid will be drained off and blended with simple syrup, then bottled and allowed to ripen until late December.
It is at that time that the writing on the lid will become true. It says Gusto Party — Party Taste. Let’s hope I get it right and the party won’t be tasteless.
What happens to the alcohol soaked walnuts? I haven’t a clue. Maybe some kind Italian can come up with something cleverer than making a pig drunk.
Entry Filed under: Uncategorized, Food, Italy, Preserving, Beauty, kitchen stuff
9 Comments Add your own
1. KC | July 18th, 2007 at 3:02 pm
I should be doing that too, but we’re neglecting our walnut tree. I wonder if it’s too late to pick them. How long do you keep them in the alcohol?
2. admin | July 18th, 2007 at 3:21 pm
40 days is what I heard, but they said that about limoncello, too and that was wrong. Couple of weeks is good for limoncello. But then, these are harder.
3. Robert | July 18th, 2007 at 8:58 pm
Sounds interesting - any idea what it tastes like (asking the obvious perhaps but I have no idea what walnut liqueur tastes like).
The English make picklet walnuts as well, using malt vinegar I think. I have seen it in a few shops now but so far have not plucked up the courage to try it. Might be another way for you to use up your walnut crop.
4. admin | July 19th, 2007 at 10:34 am
I haven’t a clue, but since there is also clove, cinnamon and lemon peel in it, obviously something like that. The chunked walnuts have a strangely medicinal smell. I just made it because I hadn’t before.
I make many liqueurs, just not this one. My best is Corgnole. In English that’s Cornelian cherry, a dogwood usually used in the US as a decorative shrub.
5. sognatrice | July 19th, 2007 at 11:35 am
Cleverer than making a pig drunk? Why do I get the feeling you\\\’ve seen this?
6. mental mosaic | July 19th, 2007 at 7:30 pm
Interesting! Here, in Naples, I see a lot of limoncello for sale. I’ll have to see if they sell nocino, as wel. I love liqueurs and am curious what nocino tastes like.
7. admin | July 20th, 2007 at 10:27 am
Sognatrice, I shall remain silent on that in aid of making myself seem a more interesting person.
I haven’t seen it for sale, but lots of people make it. I haven’t looked for it for sale, either!
I went out looking for raspberry liqueur last week for a cake I will publish soon. That used to be easy peasy in the US, the top being a Frech eau de vie and the bottom being Aunt Mildred’s homemade sugary stuff. It also makes a drink called the Parrot, splash of raspberry, fill with champagne. At my enoteca all I could find was grappa with raspberries on the bottom looking sad. But you know, it was good. No sugar at all, so you can decide how sweet it should be. All the color and perfume of the berries had emigrated into the grappa.
8. sognatrice | July 20th, 2007 at 4:01 pm
Very much looking forward to that recipe. I’m surprised you could find a moose. Wait. Maybe I got that wrong ;)
9. admin | July 20th, 2007 at 5:53 pm
Drink some parrots while you wait. It’s too hot to bake now, anyway.
I’m actually kidding, because the cake was an assemblage of stuff you can buy and prepare with no heat. But I don’t have a photo, so I may have to paint a portrait from memory. Where is Lobstersquad when you need her?
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