In the picturesque landscape of Italy, the walnut harvesting season begins in the golden days of September and stretches into the late autumn months. Walnuts undergo a process known as graduated ripening, which means that the fruits must be gathered as they naturally fall from the trees. These delectable nuts thrive in several Italian regions, each known for its unique varieties. In the lush orchards of Campania, the renowned Sorrento walnuts and the exquisite Malizia variety are cultivated. Moving north, Emilia Romagna shines with the production of the Chandler walnut, celebrated for its plumpness and superior quality. In the scenic regions of Veneto and Piedmont, the Lara variety takes center stage, known for its exceptional taste and texture. Crunchy and utterly irresistible, walnuts hold a special place in the hearts of Italians, beloved by both children and adults alike. These versatile nuts serve as a crucial ingredient in a diverse array of culinary creations, from luscious fillings and savory sauces to vibrant pestos, and they shine brightly in rich creams and sweet confections. Thanks to their delicate yet bold flavor and irresistible crunch, walnuts pair beautifully with a variety of dishes. They complement the creaminess of cheeses, the savory richness of cured meats, and the delicate textures of fresh pasta and white meats. And we are sharing an entire menu - with walnuts.
Antipasto: Crostini con ricotta - Crostini with Walnut Ricotta
Ingredients:
Fresh Ricotta 200gr; 1 Pear; Walnut kernels to taste; home made bread - Ciabatta; Honey to taste
Preparation:
Place the ricotta, still in its basket, to drain into a bowl for about 20 minutes.In the meantime, coarsely chop the walnut kernels. Cut the loaf of bread into slices about 2 centimeters thick. Toast them in a hot non-stick pan, about 2 minutes per side. Add the chopped walnuts to the ricotta, well drained and removed from the basket. Stir to mix the ingredients. Taste a pinch of filling and, if the flavor is too sweet, you can balance it by adding a pinch of salt. Cut the pear into cubes or, if you prefer, slices. Spread the ricotta with the chopped walnuts on each slice of toasted bread. Complete by adding a few pieces of pear, a drizzle of honey and walnut kernels, and enjoy your crostini, hot and fragrant.
First Course: Linguine al pesto di noci - Linguine with Walnut Pesto
A first course that is easy and very quick to make, creamy and tasty. Perfect for everyday lunch!
Ingredients:
350 g linguine; 150 g nuts; chopped 30 g pine nuts; 60ml
extra virgin olive oil; 80 g grated cheese; 100 g speck; 200ml cooking cream
In a food processor, chop the walnuts and pine nuts, leaving aside just a few kernels to decorate the dish.
Add and mix the olive oil and grated cheese, mixing everything well. Our walnut pesto is ready.
Throw in the pasta after salting the water that has come to the boil. While it is cooking, bring a pan with extra virgin olive oil to the heat and add and brown the speck. Turn off the heat and add the cooking cream and walnut pesto to the pan, mixing well. We drain our linguine al dente directly into the pan and add some cooking water to lengthen the seasoning and mix it better with the pasta. Let's plate our linguine with walnut pesto and decorate them with a few walnut kernels. Grazie a Fatto da Casa di Benedetta!
Main Course: Scaloppine alle noci - Veal Cutlets with Walnut Sauce
Veal slices with walnuts and milk make a simple and delicious second course, perfect for a quick dinner. This easy and delicate dish can be prepared in under 30 minutes, making it ideal for a family lunch or an evening with unexpected guests. Serve it alongside crispy baked potatoes for a complete meal. What wine to accompany your dinner? Walnuts pair well with medium-bodied white wines, similar red wines, and some Marsala. A great choice that meets these criteria is Trebbiano d'Abruzzo. This is a DOC wine known for its aromatic and floral flavors.
Ingredients:
Veal slices 500 gr; walnut kernels 100 gr; milk one glass; flour 00 to taste; extra virgin olive oil to taste; salt to taste; pepper to taste. Plus, some fresh sage.
Preparation:
Flour the veal slices on both sides, applying light pressure to make them adhere well. Heat a round of extra virgin olive oil in a large pan and toast the walnut kernels for 3-4 minutes; if you prefer, you can replace the oil with a knob of butter: this way, the meat will be even more tender. At this point, add the slices of beef. Let them cook for 5 minutes, turning them at least once until they are golden brown on both sides. Pour a glass of milk five and spice it with freshly ground black pepper. Let it cook for about 20 minutes, covering it with a lid. The cutlets will be ready when the cooking juices are well reduced. Add salt according to your taste and garnish with a few sage leaves. Buon Appetito! Grazie a Cookist!
Dessert: Ciambella all’olio con noci - Walnut Cake
This Walnut Cake is very soft due to the use of oil instead of butter, and it has the characteristic color and flavor of walnuts. As a dessert you can combine it with icecream or cream. And certainly - also for breakfast the next day with your coffee!
Ingredients:
350 g of 00 flour + more for the pan; 200 ml of oil + more for the pan; 3 eggs; 150 g of cane sugar; 150 g of walnuts;
1 sachet of baking powder; 100 ml of milk; to taste of icing sugar
Preparation:
Whip the eggs with the brown sugar until they become frothy; then, add the flour, one spoonful at a time and, when you have completed, pour in the oil slowly. Add the finely chopped walnuts, leaving some more coarsely chopped. Dissolve the yeast in the milk and pour it while stirring. Take a donut mold, pour a drizzle of oil and grease evenly; then, add a spoonful of flour and flour.
Bring the oven to a temperature of 180°C, place in the oven and cook for 40 minutes; then, test with a toothpick to check if it is cooked. Leave the oven off with the door half open for five minutes; then, remove and let cool before taking out of the oven. Decorate the Walnut Cake with a little icing sugar. Grazie a Giornale del Cibo!
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