Description
Nocino is a common liqueur from the Modena location, which is prepared in various variations. Among the most popular dishes is that of the cooking friars, which includes using fresh walnuts that are still a little unripe, strictly collected on the night of St. John, June 24th. In addition to entire walnuts (the husk is likewise utilized), the passion of a green lemon and spices need to likewise be included, which provide the liqueur an extreme scent and a special taste. If you want to attempt it, check out and document the dish!
Active Ingredients
500 g of water;
1 liters of pure alcohol at 95 °;.
20 unripe walnuts with husks (collected on 24 June); the passion of half a natural green lemon;.
3 cloves;.
1 cinnamon stick.
Guidelines
Tidy the walnuts with a moist fabric to get rid of any pollutants, then cut them into 4 parts and put them inside a big glass container. Include the sliced up lemon passion, cinnamon, cloves and alcohol. Close the container, shake the mix and leave it to macerate in a cool, dark location for 40 days. At the end of the 40th day, prepare a syrup of water and sugar in a pan. As soon as all set, let it cool and in the meantime filter the mix of alcohol and nuts. Include the sugar syrup to the alcohol, mix and put the nocino into a bottle. Seal it and put it in the kitchen, far from light. Let the nocino rest till November 30th.
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