Description
The walnut is one of the oldest and most widespread nuts, and in Italy it evokes autumn and the countryside: nocino, walnut liqueur, is traditionally made with green husks gathered on the night of Saint John.
Toasted in a pan and roughly crushed, walnuts add crunch and a slightly bitter note to grains, cabbage and Jerusalem artichoke salads, soups and desserts. Roughly chopped, they can also go into bread dough. Keep them cool, as they turn rancid easily.
Toasted in a pan and roughly crushed, walnuts add crunch and a slightly bitter note to grains, cabbage and Jerusalem artichoke salads, soups and desserts. Roughly chopped, they can also go into bread dough. Keep them cool, as they turn rancid easily.
