- July (2)
- Curry Pickles
- Panko Encrusted Risotto Balls with Sage Chips
- Pickles Update
- Preserved Lemons
- Rack of Lamb with Herbed Garlic Potato Salad, Mari...
- Kvass - The First Day
- Wild Fermentation - Sandor Katz
- Chipotle Chilli
- Nocino - The Beginning
- Kvass - Tasting
- The Luther
- Duck Maki Roll with Lumpfish roe, Candied Orange, ...
- Herb Crusted Rack of Lamb, with Crispy Leeks and N...
- Duck Breast Salad with Arugula, Goats Cheese, and ...
- Once in a Lifetime Video
My Blog List
Friday, August 12, 2011
7:11 PM | Posted by commiskaze | | Edit Post
Nocino is a walnut liquor that hails from Modena, Emilia Romanga. It is made by steeping unripe green walnuts in spirits, and usually used as a cold weather, or after dinner beverage. There are many recipes on the web for making this, but I chose to stick very close to tradition. I was scouring my copy off Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi, which is the first mass marketed cookbook in Italy published in 1891, and found a recipe for Nocino:
1 Lemon Peel
Being a cook, I simply cant afford to donate 1.5L of distilled alcohol to a science experiment. The alcohol they used was probably around 80-85%, so I figured with a 40% alcohol I could probably negate the water out of the recipe. If it ends up being to strong, I can always add but not take away (without distillation). Vodka is probably the most tasteless alcohol available in Ontario, we are not able to get Alcool or Everclear (Ontario liquor laws are retarded for lack of a better term). So I decided on a 750ml bottle of 40% vodka. The only other change, is in the form of addition. A very good Chef of mine always paired cinnamon and cloves with star anise, which both marries and adds flavours in a very luscious way. So I added star anise to the recipe as well.
15 Green Walnuts
750ml Vodka -40%
1 Cinnamon stick
1 Star Anise
1/2 Lemon rind (cut into strips)
Halve the walnuts, on a plastic cutting board (this stuff will stain badly) and add to a 1.5L jar. Pour in the rest of your ingredients, and shake well. This stuff goes black quick! Leave in a warm place for 1.5 - 2 months. After this strain out all the solids through a coffee filter or cheesecloth, and bottle. Age for six months to a year or more as the flavours mellow.