Small batch Nocino from Zürich, Switzerland |
This particular Nocino was made lovingly by hand by a friend
of mine in Switzerland and it is precious. So you can't have any of it. But you can make some for yourself
if you want. Here’s a
recipe. Not THE recipe, mind you – that too is
not something I’m going to give you, and you couldn't get the ingredients if you wanted to anyway – but this will probably produce something
palatable, and if you do it right, you won't go blind.
All you need is about 30
green walnuts (preferably collected on St. John the Babtist Day – right around
June 24), a fifth of your favorite neutral alcoholic beverage (think grappa,
vodka, or grain alcohol), some sugar and spice, and lots of time. It takes a
month or two to soak the walnuts and then ideally a year in the bottle before
the sweet, black elixir reaches its final maturity. For your edification, here's a video of the process featuring the strangest Italian accent I've ever heard.
If you ever find yourself in Brisighella, make sure to stop
by the Terra
di Brisighella and pick up a couple of bottles.
The olive oil
and Grappa
there are also quite good.
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