COME PREPARARE IL LIQUORE NOCINO : la ricetta del Re dei Liquori fatti in casa
11.2 هزار بار بازدید -
4 سال پیش
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#recipe #nocino #liquorefattoincasa
CONTENTS OF THE VIDEO:
00:20 when to collect the walnut husks
1:00 quantity and doses for the hydroalcoholic infusion
2:53 insertion of the aromas in maceration
THE HISTORY OF NOCINO LIQUEUR:
Nocino, made with the infusion of walnut husks, is considered the King of homemade liqueurs. He has a very particular and ancient history:
Ancient Roman documents report that the Picti, a people of the Britons, gathered "in the midsummer night and drank" from the same chalice a dark walnut liqueur ". ... The walnut always maintained an aura of legend, linked to the presence of witches and spells, which was transmitted to the preparation of the liqueur.
Our best known tradition has it that the walnut liqueur is prepared on June 24, more precisely on the day of San Giovanni, where the walnut husks are harvested. In the Emilia area, however, with climate change, the walnut husks are already too developed and therefore the kernel is already in formation and cutting is complicated. So the solution is to collect the Malli in the mountains where the fruits are still "behind" or to anticipate the harvest by at least 20 days.
INGREDIENTS:
500 ml of alcohol
500 ml of water
600 grams of sugar
19 walnut husks
1 cinnamon stick
5 cloves
METHOD:
Collect about 21 walnut husks still fresh on June 24th (as per tradition) and cut them into 4 wedges and place them in a container with 500 ml of alcohol.
After 24 hours, when the color of the alcohol starts to be dark, insert the cinnamon stick and cloves and let it macerate until August 5th, remembering to shake it at least a couple of times a week.
Prepare a syrup of water and sugar and bring to room temperature, pour the macerate into the syrup filtering with a fine mesh strainer, and mix your liqueur mixing everything.
Bottle with a paper filter and let it rest until December.
Tip: always make a few more bottles and keep it for the following year, the Nocino will be even better.
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CONTENTS OF THE VIDEO:
00:20 when to collect the walnut husks
1:00 quantity and doses for the hydroalcoholic infusion
2:53 insertion of the aromas in maceration
THE HISTORY OF NOCINO LIQUEUR:
Nocino, made with the infusion of walnut husks, is considered the King of homemade liqueurs. He has a very particular and ancient history:
Ancient Roman documents report that the Picti, a people of the Britons, gathered "in the midsummer night and drank" from the same chalice a dark walnut liqueur ". ... The walnut always maintained an aura of legend, linked to the presence of witches and spells, which was transmitted to the preparation of the liqueur.
Our best known tradition has it that the walnut liqueur is prepared on June 24, more precisely on the day of San Giovanni, where the walnut husks are harvested. In the Emilia area, however, with climate change, the walnut husks are already too developed and therefore the kernel is already in formation and cutting is complicated. So the solution is to collect the Malli in the mountains where the fruits are still "behind" or to anticipate the harvest by at least 20 days.
INGREDIENTS:
500 ml of alcohol
500 ml of water
600 grams of sugar
19 walnut husks
1 cinnamon stick
5 cloves
METHOD:
Collect about 21 walnut husks still fresh on June 24th (as per tradition) and cut them into 4 wedges and place them in a container with 500 ml of alcohol.
After 24 hours, when the color of the alcohol starts to be dark, insert the cinnamon stick and cloves and let it macerate until August 5th, remembering to shake it at least a couple of times a week.
Prepare a syrup of water and sugar and bring to room temperature, pour the macerate into the syrup filtering with a fine mesh strainer, and mix your liqueur mixing everything.
Bottle with a paper filter and let it rest until December.
Tip: always make a few more bottles and keep it for the following year, the Nocino will be even better.
MY SOCIAL:
Facebook: Facebook: articolaio
Instagram: Instagram: l_articolaio
4 سال پیش
در تاریخ 1399/04/05 منتشر شده
است.
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