First, blessings for your cooperative efforts in supporting the Ukrainian people. So much suffering and sorrow for them.💔
Second, your memories of walnut “ picking” as myself and my siblings called it. I was a child in the 1950s and it was common to crack the shells and pick the meat out carefully. We even had a nut cracker set with picks for that! My mother put us to work each Christmas or holiday before she started baking. We used and preferred walnuts to other nuts. My Nonna’s traditional nut roll, cookies, fudge, salads, etc. I still prefer them. The pasta recipe looks amazing! I love the stuffed fig idea but I have to check the sugar content these days. I can make it for the family however!
Many thanks for another great newsletter. I love how you break the ingredients down to the most tasty, and your techniques to the least complex. You give me such confidence!
Marie, we had a similar set! Ours also had those pickers, but I had completely forgotten about them until I read your comment. Thank you for jogging my memory, and for reading.
Buona domenica, Domenica! I would love to be put on a list for future fundraiser classes to support Ukraine, thank you! I just held a chocolate truffle raffle on my instagram and folks donated so generously to a handful of organizations helping on the ground there. It feels good to help a little bit. I'm very excited to try this walnut biscotti recipe of Olia's! thank you for sharing it. Sending love to you. My eldest tells me it's a very warm Sunday in Virginia. Hope you've enjoyed some sun. Baci, Phoebe
A chocolate truffle raffle ~ what a wonderful idea, Phoebe. I'll post here and on IG about another class once it's arranged. Your son is right; it was unseasonably warm yesterday and it is again today, with rain/storms in the forecast. Be well, my friend xx
I love walnuts and all of these gorgeous recipes. Brava, Domenica, for all you are doing to support Ukraine. Another beautiful edition of your newsletter! 🌻
Thank you, Jolene. I'm heartened by the response, not just to our little fund raiser, but by so many who are trying to help in whatever way they can. xo
Mar 6, 2022·edited Mar 6, 2022Liked by Domenica Marchetti
I can’t WAIT to make the Tagiatelle con i Noci…it’s on my menu for next Sunday’s Soprano Supper. I’ve had “The Talisman Italian Cook Book” by Ada Boni on my shelf forever- handed down from my grandmother. Never explored it but now I will! Thank you again, Domenica!
Thanks, MaryLynn. When I saw the recipe, I was immediately struck by how contemporary it seemed. I think you'll enjoy it ~ the trick is getting just the right amount of tomato flavor.
Walnuts, another seductive pasta recipe, Ukraine (the cookies and the tragedy)...I could spend all day on this in one way or another. I too had to crack those walnuts for my mother's stuffed calamari for Christmas Eve and consumed at least as much as I handed over. I love your writing and everything else in this post.
I'm so intrigued by your mention of calamari stuffed with walnuts. It sounds right up my alley. Thank you for reading and for your lovely comment, Carol.
I'd love to discuss this recipe with you. It comes from my grandmother from Basilicata. I've never found anyone anywhere, even in southern Italy, who knew it. Walnuts, breadcrumbs, garlic, maybe parsley - not sure. Tentacles were used for a sauce over vermicelli. No tomatoes.
One of my cousins and I probed our memories and come up with this: stuffing of finely ground walnuts, breadcrumbs, garlic, some parsley (we think?), moistened with olive oil. My cousin remembers grated cheese, either parmigiano or pecorino. I know my mother did not add cheese. Add to wide-bottom pan on stove top with the tentacles and olive oil (maybe non-stick pan in these times). Some of the filling escapes creating what will be the sauce for pasta. Some water added. Vermicelli was always used. Not a beautiful creation, but one of my favorite taste memories of all time.
Cara Domenica,
First, blessings for your cooperative efforts in supporting the Ukrainian people. So much suffering and sorrow for them.💔
Second, your memories of walnut “ picking” as myself and my siblings called it. I was a child in the 1950s and it was common to crack the shells and pick the meat out carefully. We even had a nut cracker set with picks for that! My mother put us to work each Christmas or holiday before she started baking. We used and preferred walnuts to other nuts. My Nonna’s traditional nut roll, cookies, fudge, salads, etc. I still prefer them. The pasta recipe looks amazing! I love the stuffed fig idea but I have to check the sugar content these days. I can make it for the family however!
Many thanks for another great newsletter. I love how you break the ingredients down to the most tasty, and your techniques to the least complex. You give me such confidence!
Un grande abbraccio!
Marie, we had a similar set! Ours also had those pickers, but I had completely forgotten about them until I read your comment. Thank you for jogging my memory, and for reading.
Please include me in any future classes for Ukraine. Great idea! Barbara Wilson
Thanks, Barbara. I'll post something as soon as I know more.
Buona domenica, Domenica! I would love to be put on a list for future fundraiser classes to support Ukraine, thank you! I just held a chocolate truffle raffle on my instagram and folks donated so generously to a handful of organizations helping on the ground there. It feels good to help a little bit. I'm very excited to try this walnut biscotti recipe of Olia's! thank you for sharing it. Sending love to you. My eldest tells me it's a very warm Sunday in Virginia. Hope you've enjoyed some sun. Baci, Phoebe
A chocolate truffle raffle ~ what a wonderful idea, Phoebe. I'll post here and on IG about another class once it's arranged. Your son is right; it was unseasonably warm yesterday and it is again today, with rain/storms in the forecast. Be well, my friend xx
Please let me know if you add another class for the Ukrainian fund raising. A great cause.
I love walnuts and all of these gorgeous recipes. Brava, Domenica, for all you are doing to support Ukraine. Another beautiful edition of your newsletter! 🌻
Thank you, Jolene. I'm heartened by the response, not just to our little fund raiser, but by so many who are trying to help in whatever way they can. xo
I can’t WAIT to make the Tagiatelle con i Noci…it’s on my menu for next Sunday’s Soprano Supper. I’ve had “The Talisman Italian Cook Book” by Ada Boni on my shelf forever- handed down from my grandmother. Never explored it but now I will! Thank you again, Domenica!
Thanks, MaryLynn. When I saw the recipe, I was immediately struck by how contemporary it seemed. I think you'll enjoy it ~ the trick is getting just the right amount of tomato flavor.
Walnuts, another seductive pasta recipe, Ukraine (the cookies and the tragedy)...I could spend all day on this in one way or another. I too had to crack those walnuts for my mother's stuffed calamari for Christmas Eve and consumed at least as much as I handed over. I love your writing and everything else in this post.
I'm so intrigued by your mention of calamari stuffed with walnuts. It sounds right up my alley. Thank you for reading and for your lovely comment, Carol.
I'd love to discuss this recipe with you. It comes from my grandmother from Basilicata. I've never found anyone anywhere, even in southern Italy, who knew it. Walnuts, breadcrumbs, garlic, maybe parsley - not sure. Tentacles were used for a sauce over vermicelli. No tomatoes.
Really interesting! Do you have the recipe written down? I'd love to take a look.
One of my cousins and I probed our memories and come up with this: stuffing of finely ground walnuts, breadcrumbs, garlic, some parsley (we think?), moistened with olive oil. My cousin remembers grated cheese, either parmigiano or pecorino. I know my mother did not add cheese. Add to wide-bottom pan on stove top with the tentacles and olive oil (maybe non-stick pan in these times). Some of the filling escapes creating what will be the sauce for pasta. Some water added. Vermicelli was always used. Not a beautiful creation, but one of my favorite taste memories of all time.
Thanks so much for following up, Carol. At some point I am definitely going to try to make this.
I don't, but one of my cousins might. I'll check.
I used to love it cold!!! the next day.