{"id":198,"date":"2009-11-03T08:40:31","date_gmt":"2009-11-03T12:40:31","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=198"},"modified":"2009-11-03T08:40:31","modified_gmt":"2009-11-03T12:40:31","slug":"le-noci","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/le-noci\/","title":{"rendered":"Le Noci"},"content":{"rendered":"

This year has been great year for le noci <\/strong>(walnuts), and every day I go out to pick up manciate <\/strong>(handfuls) of them that have fallen from un noce <\/strong>(a walnut tree) in front of our house. I share\u00a0this tree\u00a0with a couple of scoiattoli<\/strong> (squirrels), which\u00a0keep themselves\u00a0busy all day long running up the noce, collecting noci, and running down again to store them away in a secret place. We always enjoy watching these two squirrels from our kitchen window as they\u00a0skillfully jump from one branch to another with their long fluffy tails trailing behind them.<\/span><\/p>\n

Earlier this year, at the end of June\u00a0when the walnuts were\u00a0still acerbe<\/strong> (unripe),\u00a0and had\u00a0il mallo verde <\/strong>(the green husk), I made il Nocino<\/strong>, a strong aromatic liqueur typical of the Emilia Romagna region, which we drink as a digestivo<\/strong> (digestive) in piccole dosi <\/strong>(in small doses). Now it\u2019s autumn, the noci are ripe, and\u00a0we eat them as a snack or use them in cakes and cookies. But there is\u00a0one special\u00a0recipe that we love, and\u00a0which\u00a0I always make when fresh walnuts are available, il Pesto di Noci<\/strong> (Walnut Pesto). This\u00a0pesto is originally from the Liguria region and, as the name suggest, was traditionally made in the mortar and pestle (hence the word pesto, from the verb pestare = \u2018to crush\u2019), although nowadays we use an electric\u00a0blender. It\u2019s a simple and tasty recipe ideal for dressing i pansoti<\/strong>, a type of\u00a0ravioli filled with spinach and ricotta, or in fact any type of egg pasta.\u00a0This recipe makes enough\u00a0for four people.<\/span><\/p>\n

\u00a0<\/p>\n

Ingredienti:<\/span><\/strong><\/p>\n

16 noci <\/strong>(16 walnuts)<\/span><\/p>\n

Mezzo spicchio d\u2019aglio <\/strong>(half a clove of garlic)<\/span><\/p>\n

4 cucchiai di olio extra vergine d\u2019oliva <\/strong>(4 tablespoons of extra virgin olive oil)<\/span><\/p>\n

Mezzo bicchiere di latte <\/strong>(half a glass of milk)<\/span><\/p>\n

2 cucchiai di Parmigiano grattuggiato <\/strong>(2 tablespoons of grated Parmesan cheese)<\/span><\/p>\n

Sale a piacere<\/strong><\/span> (salt to taste)<\/span><\/p>\n

\u00a0<\/p>\n

Preparazione<\/span><\/strong><\/p>\n

Shell the walnuts, and put them in warm water.\u00a0When they have softened a bit you should be able to remove the dark skins\u00a0until you are left with the whitish nut inside.\u00a0Put the walnuts in a blender with the garlic, salt and olive oil, and blend the ingredients until you obtain a smooth, thick paste, adding the milk a little at the time. Finally incorporate the Parmigiano, and put the resulting\u00a0pesto aside to rest. <\/span><\/p>\n

While the pasta is cooking,\u00a0add a couple of spoonfuls of the pasta water\u00a0to your pesto in order\u00a0to make it a little more liquid.\u00a0Serve the pasta, and dress it to taste with your lovely fresh pesto di noce. Ecco fatto!<\/strong>\u00a0<\/span><\/p>\n

Buon appetito!<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

This year has been great year for le noci (walnuts), and every day I go out to pick up manciate (handfuls) of them that have fallen from un noce (a walnut tree) in front of our house. I share\u00a0this tree\u00a0with a couple of scoiattoli (squirrels), which\u00a0keep themselves\u00a0busy all day long running up the noce, collecting…<\/p>\n

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