I’m already thinking post-Christmas and that burning question of what to eat on Boxing Day or the day after…or the day after that…? Left-over turkey, ham and trimmings are always a treat but sometimes you want to pop in a little surprise, something different – but without the work!
Well….I’ve just discovered something rather wonderful thanks to our lovely neighbour who presented us with a large bag of organic, home-grown walnuts. ‘Salsa di noci’ or walnut salsa is this something rather wonderful, a classic Ligurian sauce that’s normally served with pasta but here I’m using it as a dip for chicken wings.
I’m sure somewhere you’ll still have a large bowl of nuts and walnuts left-over from the festivities…..or maybe like me you still have some from last year’s Christmas! If so, chuck them out and start with fresh.
Book yourself some quiet time – light the fire, put on an old movie, find your nutcrackers…. and get cracking walnuts! If you’ve also got some almonds …. crack those too.
Don’t crack all your walnuts – (now there’s a motto for life!) – keep some whole ones back and give this ancient Italian game a try. I’ve just copied the origins and instructions from a wall in the Ligurian village where I found this game and I think you’ll find it reassuringly non-energetic – physically or mentally – for after-Christmas partying!
OMILLA (the triangle in the circle)
Historical origins:
This game was part of the target games played with walnuts in the classical Greek and Roman times. The triangle shaped area that is drawn on the ground, corresponded to the capital letter ‘delta’ of the Greek alphabet. The throws were done with walnuts (which was a symbol of youth games in the classical period) or small astragal bones from sheep or goats carcasses which were used as dice or for other games in those periods.
Number of players:
As many as wished, minimum two.
Materials:
Walnuts or small animal bones or even small stones are good.
How to play:
In turns, each player throws the walnuts or bones on the ground from a distance previously decided and the same for everyone, bopping that their own walnut will land within the area where the highest score is marked. Highest total score wins.
Obviously I used my walnuts but if you happen to have any sheep or goat carcasses around …..then bones it is!
Meanwhile, here’s a recipe I did earlier!…
RECIPE: ITALIAN ‘SALSA di NOCI’ with WARM-SPICED CHICKEN WINGS For 6 – to be eaten with fingers
Nut-cracking time: flexible
Preparation time: 15 minutes
Cooking time: 25 minutes
Pre-heat oven 200C/400F
INGREDIENTS
CHICKEN WINGS (for 6)
24 chicken wings (I’ve allowed 4 each)
1 Tbsp sumac spice
1 Tbsp paprika
½ tsp allspice
½ tsp cinnamon
Salt & ground black pepper to taste
2-3 Tbsp olive oil (appx.)
SALSA di NOCI (to use as a dip
125g shelled walnuts
75g shelled almonds
1 clove garlic, peeled
½ tsp salt
5 heaped Tbsp grated parmesan cheese
200ml single cream
5 Tbsp olive oil (appx.)
METHOD
Mix the chicken wings, spices and olive oil together in a large bowl.
Arrange in one layer in a baking dish and roast in the oven for about 25 minutes.
Remove and allow to sit covered for about 5 minutes.
Put the nuts into a food processor and blitz until they are coarsely ground.
Tip in the garlic, salt, parmesan cheese, cream and olive oil and blitz again until well mixed to make a fairly firm dipping sauce.
Adjust to how liquid you would like the salsa – adding more oil or cream if necessary. Pour into a bowl – or bowls.
Serve the chicken wings on a large wooden platter with the bowl/bowls of ‘salsa di noci’ and perhaps a large green salad. No cutlery needed – these are to be eaten in the fingers – so just a pile of paper napkins.
Follow up with some fresh tangerines and if you can find a bottle of the Italian liqueur made with young walnuts called ‘Nocino’ – then this would be just the icing on the cake!
AUGURI! BUON NATALE e BUON ANNO!
