Today, we will discover a recipe proposed by Salvatore Aprea, linked to one of the most enchanting and mysterious places in Capri: Piazzetta delle Noci. Its name commonly derives from Anna della Noce, who, in the 1700s, was the lover of Nathaniel Thorold. He was the first to import salt cod (baccalà) to Italy. Along the road leading to the restaurant Da Tonino, there was also the villa of Mario Cottrau, a Neapolitan nobleman, artist, and author of famous songs. In this house, in 1970, Lucio Amelio hosted renowned avant-garde artists. In his latest book, “Capri: Island of Fairy Tales,” Renato Esposito attributes the name Piazzetta delle Noci to the dances of the Janare (witches) that took place there. The walnut (noce) was, in fact, the symbol of the Janare. For this reason, the Nocillo (a walnut liqueur) prepared on the night of St. John was considered an apotropaic and magical drink. For the people of Capri, drinking it meant driving away evil and the evil eye.
Inspired by the history and events of this place, Salvatore offers us the recipe for Spaghetti alla Piazzetta delle Noci.
Recipe for 4 people:
- 320g Gragnano spaghetti
- 80g pine butter (40g butter + 40g pine buds)
- 20g oil infused with garlic, chili pepper, and pine
- 80g shelled walnuts
- 100g Parmesan cheese
Instructions:
- Infuse the butter with the pine buds in a pot and bring to 80 degrees Celsius for 20 minutes; then, strain and store in the fridge.
- Repeat the same process with the oil, pine buds, dried chili pepper, and 2 cloves of garlic. Set aside after straining.
- When the water boils, cook the pasta. Meanwhile, in a pan, add the pine oil and walnuts, sauté, and then deglaze with a ladle of pasta cooking water.
- Once the pasta is cooked, transfer it to the pan and mix it with the pine butter and Parmesan cheese.
- Plate and serve.
