nocino

Nuts: Amaretto (almond); Frangelico (hazel); nocino (green walnuts)

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In some countries, immature “green” walnuts are harvested in early summer and pickled (England), used to flavor sweetened alcohol (Sicilian nocino, French vin de noix), or preserved in syrup (the Middle East).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In some countries, immature “green” walnuts are harvested in early summer and pickled (England), used to flavor sweetened alcohol (Sicilian nocino, French vin de noix), or preserved in syrup (the Middle East).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Nuts: Amaretto (almond); Frangelico (hazel); nocino (green walnuts)

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

A plate of ricotta fritta, anointed with citrus caramel and lemon thyme, and a glass of house-made nocino provide a perfect segue for sauntering off into San Francisco's Roman night.

NYT > Home Page By NICK CZAP 2011

Precipitation in nocino extracted with 60\% ethanol shown (upper left), filtering was slow

blog.khymos.org 2009

I let the filtered nocino rest for some more weeks and then carefully decanted it into a glass bottle, leaving the newly set residue behind.

blog.khymos.org 2009

About the growing interest in cooking up homemade juicing fresh, seasonal fruits, and about the enjoyable practice of flavoring alcohol by infusion at home (Faith's nocino).

The Kitchn 2009

Since I used walnuts that were a little too ripe it might be that less flavor was extracted, so I assume that my nocino is weaker compared to nocino made with the proper unripe walnuts.

blog.khymos.org 2009

exciting color chemistry of nocino I picked some unripe walnuts last year in August when visiting family in Germany.

blog.khymos.org 2009