Nocino ( Walnuts liquor).



Tradition says if you want to make nocino you have to pick up walnuts the night between 23rd and 24th of June, the night of San Giovanni, often called "witches' night".

Walnuts are still green and not good to eat but the result of your liquor will be great.

This is a old family recipe but not from my family so I have to thank a friend for it :)

With this recipe you'll make about 34 oz. of nocino.

24 walnuts

34 oz. alcool (the one you use for liquor)

1 teaspoon grinded cinnamon

5 cloves

a piece of dry lemon zest

a piece of dry orange zest

Later:

35 oz. sugar

3,5 oz. alcool (the one you use for liquor)

Cut the walnuts in 4 parts, put them in a mason jar with zests and spices plus 34 oz. of alcool.

Let it rest for 40 days in a dark place.

After 40 days make a syrup with the sugar and about the same quantity of hot water and 3,5 oz. of alcool.

When the sugar dissolved pour the syrup into the jar, let it rest again for 20 days.

After 20 days filter it with a fine strainer, pour it in bottles.

It will be ready after 1-2 months.

Honey buns extra-light.

This recipe came out from a magazine clipping that arrived to me through a close friend some years ago.

It was about "honey cookies" but, even if I followed it to perfection, what I had at the end was very far from a cookie!

Anyway the taste is good and dainty and this recipe is so light that can become a non-guilty treat.

You need:

1/2 cup milk or less

1 egg

2 cups 1/4 all purpose flour

1/2 cup honey

baking powder

Mix warm honey with flour and baking powder, add egg then milk enough to have a smooth dough.

Let it rest for about 1 hour in the fridge, covered, then knead again and divide it into pieces of about 0.70 oz., put them on a baking tin, brush with a little milk then bake for 15-20 minutes at 355 F°.

They're good but the day after they become a little bit stale because they have no fat inside, keep them in a plastic bag to prevent it or heat them a little before eating them.

You can add about 1/2 cup of butter to the mix to have a richer treat.

People from Emilia- Romagna are just like that.

People from Emilia-Romagna are just like that.
They need a car? They build a Ferrari, a Lamborghini or a Maserati.
They need a motorbike? They build Ducati
They want cheese? They make Parmigiano
They need to create a quick pasta dish? They open a Barilla factory
They want a good coffee? They open a Saeco factory
They need some good songwriters? They give birth to people such as Dalla, Vasco, Morandi and Ligabue.

They need tiles? They end up with beautiful majolica tiles
They are just like the Japanese: they never stop, if they have to do something they make sure to do it in the most perfect, beautiful and useful way for everyone.
Will there be bricks available after this earthquake? They’ll end up using them to build cathedrals!

 

This is a translation of a piece from " Il Resto del Carlino", thanks to Silvia Somaggio, she helped me translating it the best way.

Eggplants' minipizzas.



Ok we're still shaking, many families lost their homes and maybe even worst their workplaces (it's a place full of factories, stock-breedings and dairies) but we're strong and ready to rebuild everything bigger and better.
I'm trying to do my part with some clothes and other things donation and today I'm back here with a recipe, sign that lie goes on anyway.
It's easy and light, very yummy and I have to thank my friend Miky for it!

Serving 2:

1 big eggplant

tomato sauce

mozzarella cheese

basil or oregano

salt and pepper to taste

anything you like to top your pizzas with

Cut your eggplants into about 0,30 inches round slices, sprinkle with a little salt, let them rest untill some water appears on the slices, dry them with kitchen paper and put on a slightly greased baking tin then cover with a spoon of tomato sauce, some mozzarella, salt and pepper and theherbs you like.
Bake for about 15 minutes at 390 F°, when they're almost ready add other toppings if you like.