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用綠核桃(walnut)製胡桃利口酒nocino(諾西諾)酒


公公帶回一些綠色的胡桃(義文叫noce)
婆婆用它做了nocino酒
放在陽台上曬太陽
我還正納悶為何要放那?
剛上網查才知要在太陽下曬40天
菜譜:Ratafia alla Ticinese

儘管在義大利被稱為Nocino,Ratafia卻是它在提契諾使用的真正名稱。如果你沒有核桃樹,也找不到核桃,那就將這個菜譜視為對過去的美好回憶吧。如果你有核桃,試一試吧! 你會喜歡這個結果的。

我從Noride Beretta-Varenna和Giovanna Sciaroni-Moretti的“Le Ricette della Nonna” (祖母的菜譜)一書中翻譯了這個菜譜,該書由洛迦諾的Edizioni Dado出版。
“6月24日San Giovanni節晚上,將2夸脫格拉巴酒倒入一個大罐子[容量為1加侖],放入39塊四分之一的[綠]核桃。加入10片丁香,一片桂皮,並用半個檸檬調味[用蔬菜去皮機去皮]。[封上罐子]在太陽下曬40天,每天輕輕搖晃罐子。

8月3日,將兩杯水和4杯糖燒開。冷卻糖漿。同時,用篩檢程式過濾核桃和浸入香味的格拉巴酒,然後再用咖啡篩檢程式或亞麻布過濾。與冷卻的糖漿混合均勻。將ratafia裝瓶,用軟木塞或其他合適的蓋子封好口,保存,但要遠離那些酷愛它的人喲!”


Walnut Liqueur - - Nocino

<h4>
This is something to make in June, if you are in Italy, or, in any case, before the walnuts have ripened. If you have access to a walnut tree, good. Otherwise, ask your greengrocer to procure about 30 nuts with their rinds. Don't be surprised if the rinds are bright green; they should be, because the nuts are immature. Once you have the nuts, wash them well and assemble the remaining ingredients:

INGREDIENTS:
</h4>
  • 1 1/2 quarts grain alcohol (190 proof or 95%)
  • 1 1/2 pounds (3 cups) sugar
  • 1/2 tsp. ground cinnamon
  • 10 cloves
  • l pint water
  • rind of one lemon, cut into strips
<h4>PREPARATION:</h4>
Begin by quartering the nuts with a heavy bladed knife or a cleaver. Do this on a non-absorbent surface, and wear gloves: though walnut juice is colorless when it comes out of the nut, exposure to the air turns it into dark brown walnut stain that will not come off. 

Put the nuts with the remaining ingredients in a jar, cover it tightly, and put it in a warm, dark place for 40 days, shaking it every two or three days.

Once the nuts have steeped taste the nocino. If it's too strong for you dilute it with some spring water. Then line a funnel with filter paper and strain the nocino into bottles. Cork them, and age it for about six months in a cool dark place. It is wonderful at the end of a meal, or around a fire with friends. It also makes a perfect Christmas gift.


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