A Homestead Chef Finds The Black Walnut A Tough Nut To Crack But Worth The Work

        Davies considered making a dish with truffles but changed his mind once he realized how expensive it would be. Instead, he made orechiette with the black walnut stock, semolina flour, and all-purpose flour, and black walnut vinaigrette with bacon, caraway, shallot, garlic, black walnut syrup (which he bought from Rare Tea Cellar), and vinegar that he’d steeped with black walnuts. 

500 grams semolina flour
500 grams 00 flour (or all-purpose flour)
500 grams black walnut water*