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The restaurant
Our restaurant offers our guests a wide variety of food and produce of our own farm (meat, vegetables, fruit and jam).
In respect of the time-honoured Umbrian art of cooking, il NOCETO
offers dishes served with the fruit and vegetables of our land, accompanied by the wines of
the surrounding hills. In obedience to our country traditions we
serve mixed meat roasts, tagliatelle with goose or mushroom sauce, norcina-style pasta,
penne with truffle sauce and a selection of cheese.
Fixed Menu 27 €
- 4 course ( appetizers, first and main course with vegetables and dessert).
- Beverages, coffee and herb liqueur are 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 see oil coming out of the walnuts.
Place the mix in a soup bowl, pour in some olive oil while mixing. Stop pouring oil when the sauce becomes fluid. 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 cheese 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 slightly
buttered bread.
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