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I heard about pickled walnuts once - never seen them to know them but sounded interesting.

yeah ...I remember them...UGH !!!...and pickled eggs !!!

Talking of pickles , can you get big bags of pickling onions in Italy.?......usually make a mean pickled onions for Christmas. I've seen small bags of what look like pickling onions but they would work out expensive.

[QUOTE=alex and lyn]yeah ...I remember them...UGH !!!...and pickled eggs !!!

Talking of pickles , can you get big bags of pickling onions in Italy.?......usually make a mean pickled onions for Christmas. I've seen small bags of what look like pickling onions but they would work out expensive.[/QUOTE]

I don't actually know - I have seen small French onions there that I figured could be used as pickling onions but have not seen any labelled as such.

walnut pesto is wonderful-

basically use crushed walnuts in place of basil.

Its one of my favorite pasta sauces

ingredients for 4:

1 cup of thick cream
1/2 cup grated parmesan
1 cup wallnuts

500gr fresh tagliatelle

in a food processor chop the wallnuts, add the parmesan and cream and mix. Cook the tagliatelle and while draining them keep 1 cup of the cooking water.

Add the sauce to the tagliatelle and if it is too thick add some of the water.

serve straight away!!!

ingredients:

for pastry (pasta frolla):
250 gr flour
125 gr butter
80gr sugar
1 egg
1 pinch of salt if using unsalted butter
cold water

filling:
2 cups wallnuts
1 cup honey
1/2 glass whisky

in a bowl mix the dry ingredients for the pastry, then add the butter, very cold cut into cubes. work with your fingertips until you get a crumble. add the egg, work quickly with your fingertips to obtain a ball. add some cold water if necessary. do not work the pastry, once you have the ball is fine.
wrap it in film and refrigerate for 1 hour.

in a food processor put the ingredients for the filling and work until you get a paste. add cups or honey to obtain right consistency, like a thick paste.

with a rolling pin make a circle out of the pastry, about 3mm thick. use a pie mould. fill the pastry with the filling, then with the remaining pastry make the strips over the cake. (oh it is difficult to transalte recipes).

cook in an heated oven at 180 degrees for 45 min.

Paola

Thank you Kellytree and Paola, I'm going to try these during this next week!
I'll let you know when I do.

[QUOTE=Sano]I heard about pickled walnuts once - never seen them to know them but sounded interesting.[/QUOTE]

It does sound interesting. I've toasted walnuts and tossed them on an oil & vinegar salad, I wonder if the taste of them might be like that? I don't know about the texture though... seems like it might be a bit rubbery.

I've never tried this recipe myself, but I bought a jar of them from the shop and I thought they were lovely. They go well with cold meats and cheese , just like any pickley type of thing !

4.5kg green walnuts (dont try to remove the cases)
450g salt, disolved in 4.54litres water

The sweet pickling brine:
1.8litres malt vinegar
450g brown sugar
1.5 tsps salt
1 tsp black peppercorns
1 tsp ground all spice
0.5 tsp ground cloves
0.5 tspground cinnamon
1 tblsp ground ginger

Prick each walnut a few times with a fork. Place in sterilised jars and cover them with the first simple brine (not the pickling one). Leave overnight , pour out the brine and top it up with the same again. Repeat this for 3 or 4 days. Rinse the walnuts, place on a tray and allow them to dry out in an airy place for a day or two. They turn black. Now put all the ingredients for the pickling brine in a pan and bring to the boil. Add the walnuts and boil for 5-10 mins. Put the walnuts and pickling brine into jars and seal. Leave them to mature for six months before eating. They will keep for a few years.

Thank you Flyingveepixie!

So this is a sweet pickling. For some reason I was thinking it was a more herb/vinegar pickling that you might put on a salad. Excellent, I'm going to try this. :)

not a recipe but relevant.apparently walnuts are one of the "wonder foods"".rich in vitamin E and thus great for those of us with high blood pressure.scientists are now saying that eating a diet with lots of walnuts can add 10 years to your life-assuming that you do not smoke 20 a day as well no doubt!anyway,for those who are not lucky enough to have copious amounts in their gardens here is a tip to revive walnuts which are older.soak them in cold milk for a few hours in their shells unopened.this causes the nuts to swell,peel easily and generally mellow.this tip is from an edwardian cook book,now contained in a national trust fruit and veg book.

[QUOTE=latoca]ingredients for 4:

1 cup of thick cream
1/2 cup grated parmesan
1 cup wallnuts

500gr fresh tagliatelle

in a food processor chop the wallnuts, add the parmesan and cream and mix. Cook the tagliatelle and while draining them keep 1 cup of the cooking water.

Add the sauce to the tagliatelle and if it is too thick add some of the water.

serve straight away!!![/QUOTE]

I made this for dinner, it was delicious. I toasted the walnuts before putting them in the food processor. A good, quick dinner. I served it with a simple green salad. I will be making this again. Thanks again Paola!