Il Nocillo, a liqueur with a unique flavor, inevitable for a perfect end of meal. Here is our recipe!
Prepared already in ancient times, the nocillo, a tasty drink with a bitter and sweet taste at the same time, it is made of walnuts and is one of the best classic Campanian liqueurs consumed at the end of the meal.
Digestive and inviting, it is prepared by making the most of what the nut has to offer and that is its essential oils contained in the peel, the mallo, when it is still green.
Also the procedure to prepare it it may seem laborious, but will give satisfaction when, at the end of the days of rest required, it will be ready to be enjoyed, perhaps accompanied by good Neapolitan sweets.
Ingredients
- 30 fresh walnuts with hull
- 1,5 alcohol to 90%
- 500 gr sugar
- 450 ml water
- 20 gr cinnamon
- 10 cloves
- the peel of two lemons
Prepare the walnut infusion
Prepare one sugar syrup placing on a medium heat the water and the sugar to melt. Allow ¼ to shrink and allow to cool.
Cut the walnuts including the husk into 4 parts; this is very easy if the nuts are fresh. In a jar with lid, possibly under pressure and which is very large, place the alcohol and the syrup of water and sugar prepared previously. Perfume everything with cinnamon sticks, cloves and lemon peel, paying attention that it is only the yellow part of the peel itself.
Complete the nocillo
Let in infusion the liquor for 40 days in a place where there is sunshine and stirring the mixture from time to time. After the days of the infusion, filter and bottled in well sterilized dark glass bottles. This exquisite liqueur, as for all the others of the genus, can be consumed immediately but the more rest time after bottling, the more the flavor will be full-bodied.
