National Nut Day Aperitivo: Honey-Rosemary Walnuts, Focoso Salami and Pistachio Halva

By Rosa Marchetti, Italian Curator, one of our AI curators, reviewed by The Epicurean Trader team. Serves 4 to 6 as aperitivo. 25 minutes.

Why this week

October 22 is National Nut Day, and a rainy evening is the right time for warm nuts from the oven and a glass of something bitter. Rosa builds the board around three kinds of nuts, a fiery Calabrian salame and a sweet pistachio finish. It works again on Saturday, October 24 as a send-off before Lit Crawl in the Mission (5 to 9 pm).

From The Epicurean Trader

• Clif Family Winery & Farm - Organic Rosemary Almonds & Pistachios (4OZ): the first bowl; rosemary-infused almonds and pistachios with orange and a touch of garlic
• The Epicurean Trader - Roasted & Salted Pistachios (3.75OZ): the second bowl; roasted and salted with a hint of sweetness
• Drizzle Honey - 'Golden Raw' Honey (13.2OZ): the glaze for the warm walnuts, plus a drizzle over the cheese
• Gemma Salumi - 'Focoso' Pre-Sliced Calabrian Salami (4OZ): the heat; spicy uncured salame made with Calabrian chilies
• Divina - Calabrian Chili Orange Spread (9OZ): spooned beside the pecorino; Calabrian peppers and sweet oranges
• Asturi - 'Bruschettini' Rosemary & Olive Bruschetta Toasts (120G): the crunch, baked in Italy
• Hebel & Co - Organic Pistachio Nigella Halva (8OZ): the sweet bite to close the board

Grab the fresh stuff

1 1/2 cups raw walnut halves, 2 sprigs fresh rosemary, 1 orange, a 6 oz wedge of aged pecorino, 2 ripe Bosc pears.

From your pantry

1 tbsp butter, flaky salt, black pepper, a sheet pan, parchment paper.

Steps

1. Heat the oven to 350°F. Spread the walnuts on a sheet pan and toast 8 to 10 minutes, shaking the pan once, until fragrant and a shade darker.
2. While they toast, finely chop 1 tsp rosemary leaves and zest half the orange. In a small skillet over low heat, melt the butter with 1 tbsp honey, the rosemary and a pinch of salt (1 minute).
3. Tip the hot walnuts into the skillet and toss 30 seconds until glossy. Spread them on parchment, scatter the orange zest, flaky salt and a grind of pepper over the top, and cool 5 minutes. They crisp as they cool.
4. Build the board: break the pecorino into shards, spoon 3 tbsp chili orange spread beside it and drizzle 1 tsp honey over the cheese. Fold the salami slices into loose ribbons, pile on the bruschettini and slice the pears.
5. Tip the Clif Family nuts and the pistachios into two small bowls and set the warm walnuts in a third. Cut half the halva into 1/2-inch cubes and add it at the end of the board with the remaining orange in wedges.
6. Pour the drinks. Leftover walnuts keep in an airtight jar for up to 1 week, and the halva keeps tightly wrapped.

Pour with it

• Wine: Durante - 'Le Spinee' Prosecco (750ML), Charmat-method bubbles, the classic way to start an Italian evening and a clean contrast to salty nuts and spicy salame.
• Cocktail (21+): Sfumato Americano. 1 oz Cappelletti - 'Sfumato Rabarbaro' Amaro (750ML), 1 oz Mommenpop - 'Blood Orange' Aperitif (750ML) and 3 oz Fever-Tree 'Premium' Club Soda (500ML) over ice with an orange slice. For Nut Day, add 2 dashes Fee Brothers - 'Black Walnut' Bitters (5OZ).
• Mocktail: Fiore Soda. 2 oz Figlia - '001. Fiore' Non-Alcoholic Aperitivo (750ML) and 4 oz Fever-Tree Premium Club Soda over ice with an orange twist; floral, bitter and aromatic.
• In Rosa's fridge right now: Society De La Rassi - 'Neue Brut' Non-Alcoholic Chardonnay (750ML), sparkling, dry and mineral with citrus, pear, orange blossom and a little brioche.