Walnut liqueur

Walnut liqueur

Nocino o nocillo

By
From
Vegetables
Makes
2 litres
Photographer
Laura Edwards

Depending whether you are in Modena (Emilia-Romagna) or in Naples (Campania and the Amalficoast), you will find this mighty digestive offered at the end of a meal, especially during festivities. To make it properly, you must use green walnuts, which are not fully formed. These need to be picked on 23 June, the day of San Giovanni, when they say that the witches are particularly benevolent . . .

The alcohol will be difficult to get hold of in some countries. In the UK, try to convince your pharmacist that you need this alcohol, but it must be the edible variety. Or, do as I do, and buy it abroad, and bring it back in your car…

Ingredients

Quantity Ingredient
1.5kg green walnuts, picked before the nut inside is formed, quartered
1.5 litres pure spirit alcohol
1 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
1 cinnamon stick
500g caster sugar
1 litre water, warmed

Method

  1. Place the walnuts, alcohol and spices in a suitable glass container. (The nutmeg, cloves and cinnamon can be adjusted to your taste and pleasure.) Cover tightly with a lid, and leave to marinate, possibly in a sunny place, for 40 days. After this time the alcohol will have assumed a very dark brown to black colour.
  2. Strain the liquid from the nuts, and discard the nuts.
  3. Stir the sugar into the warm water in a pan or jug and dissolve. When cool, add this to the walnut liquid. Mix well and bottle (in thoroughly sterilized bottles). This should result in an alcohol content of about 50–60 per cent. Should you prefer it weaker, add more water.
  4. Serve in very small glasses after a special meal, and drink a little whenever you feel a bit down.
Tags:
Carluccio
vegetables
vegetarian
Italian
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