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The restaurant
The our restaurant offer at your guests tasting and consumption in place about products and aliments (meats, vegetables, fruit, jam...) of own farm.
In observance of the most antique culinary traditions of Umbria, il NOCETO
offers dishes rich in the fruits of the land, accompanied by the wines of
the surrounding hills. In observance of country traditions, mixed roasts are
served, tagliatelle pasta with goose or mushroom sauce, pasta norcina style,
penne pasta with truffle sauce, and a selection of cheeses.
Fixed Menu 25 €
- 4 course ( horse-d'oeuvre, first course, main course and vegetables, dessert)
- drinking, coffee, bitters (included)
Consult our price list and booking or contact us......
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Few recipes prepared with walnuts:
Fettucine pasta with walnuts
ingredients:
butter, cream, parmesan cheese, 200g cooked ham, 20 walnuts, capers, 10-12
white olives.
preparations:
finely chop one handful of capers, the olives, the cooked ham and the 20 walnuts.
Cook the ingredients with the butter. Serve the fettucine with the sauce and
add the cream and parmesan cheese.
Farfalloni pasta with walnut sauce
ingredients for 6 people:
500g farfalloni, 300g walnuts, 3 garlic cloves, 3 tablespoons of bread without
the crust, extra virgin olive oil, milk, marjoram and salt.
preparation:
blanch the walnuts and remove the skin. Dip the bread in the milk, remove
and squeeze well. Grind together the walnuts, garlic, bread, marjoram and
a pinch of salt. Stop once you can start seeing oil coming out of the walnuts.
Place the mix in a soup bowl, pour in some olive oil while mixing. You have
poured enough oil when the mixture becomes a fluid sauce. Cook the farfalloni
in boiling water, salt and remove from the water when the pasta is "al
dente". Serve immediately with the sauce.
Canapés with gorgonzola and walnuts
Ingredients for 4 people:
200g gorgonzola, 200g butter, 200g chopped walnuts, rye bread.
preparation:
mix the gorgonzola, butter and walnuts. Spread the mixture onto the lightly
buttered bread.
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