Nocino: Italian Walnut Liqueur
Use Green unripe walnuts, they provide an excellent base for the home enthusiast. If you have access to a tree, good. Otherwise, ask your greengrocer to procure about 30 nuts with their rinds (they should be bright green). Harvesting time is around end of August / September.
Once you have the nuts, wash them well and assemble the remaining ingredients:
Once the nuts have steeped taste the nocino. If you find it too strong dilute it with some spring water. Then line a funnel with filter paper and strain the nocino into bottles. Stopper them and age the nocino for about six months in a cool dark place. It's wonderful at the end of a meal, or around a fire with friends. It also makes a perfect Christmas gift.This recipe is based on Pellegrino Artusi's, from "The Art of Eating Well"