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Mustard Sicilian grape

by Ada Parisi
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La mostarda siciliana d'uva

Mustard Sicilian grape, original recipe. September is time of harvest and wine. Hence the Sicilian mustard recipe, the same as that prepared every year my grandmother. Actually, As always, I speak of a family recipe, and surely there will be many variations, although honestly a red grape mustard as good as this I have never tasted. On my YouTube channel you will also find a very short VIDEO TUTORIAL that shows you the most important steps and the consistency that the Sicilian grape mustard must have once cooked.

Sicilian grape mustard is a kind of pudding that is traditionally made in Sicily at the time of harvest with freshly squeezed must, enriched simply Walnut kernels and lots, lots of cinnamon. The result is a sweet tart and aromatic, which uses exclusively the sugars present in the must and it tastes very special. I love it, for me it is one of the flavors of childhood.

Other Sicilian sweets with grapes

If you do not find the must (I went to take it to the Castelli Romani and I thank the cantina Cincinnato for telling given), You can also do it by going to the Blender red grapes from table, but in fairness I must say that the result will not be the same. Since we are in the period of grape, Also have a look at sweet focaccia grapes, a classic of snacks in harvest time. Or at wholemeal cake with grapes and must or to crumbled with strawberry grapes. And if you want to know some nutritional or practical information about grapes, read my article GRAPES IN THE KITCHEN: PROPERTY’ AND RECIPES. Have a good day!

 

La mostarda siciliana d'uva

MUSTARD GRAPE RED (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

2 liters of red grape must, which reduced will have to become a liter

150 grams of coarsely chopped walnut kernels

100 grams of cornstarch (glutenfree)

a cinnamon stick

cinnamon powder, to taste

Procedure

Mostarda siciliana d'uva rossaBefore preparing the Sicilian grape mustard, take a look at this very short VIDEO TUTORIAL. Put the wort in a large saucepan and cook over low heat: must fall exactly half. The must must cook over low heat so that impurities rise afloat in the form of 'foam': using a slotted spoon remove away any residue that rise to the surface, until a clear liquid and residue-free. To reduce the amount of wort from 2 liters to 1 liter it will take about an hour-an hour and thirty on low heat. Once the juice you will be reduced, strain it into a very tight mesh screen and let it cool completely.

When will the cold wort, dissolve the starch in the must: I remind you that starch melts perfectly cold, just place it in a cup of liquid and mix, and then add all the rest of the must. Add the cinnamon stick and start again to cook the juice, over a very low heat: cook, stirring constantly and well against the ground (the wort tends to stick on the bottom of the pot) until the grape mustard thickens and the surface begins to ripple. Combine the coarsely chopped nuts and pour the grape mustard into the molds.

Allow the grape mustard to cool completely in the molds and store the cake in the refrigerator for at least 3 hours. You can draft Sicilian grape mustard or serve it directly in its container, Sprinkle the surface with the cinnamon powder. Bon appétit!

Note

You can also prepare the grape mustard with white wine must but, unless it is not a very fragrant vine as the raisins, the taste will not that sour and aromatic tone that is so pleasant in the mustard red grape.

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10 comments

Juan Carlos 28 February 2019 - 20:22

I would like to receive meals and desserts recipes. I am a descendent of Ragusans (Sicily). I have several to pass. Scaccia parsley famous pies or pecorino and also pastieri kid giblet.

Reply
Ada Parisi 4 March 2019 - 23:13

Hallo, you can simply subscribe to my newsletter, put your email in the module and confirm the request. ADA

Reply
Franca Sava ' October 23, 2015 - 07:27

Our recipe of Ragusa expects some sort of magic chemistry handed down for centuries. I'll explain: After boiling the wort, you add a handful of wood ashes and let stand a few hours. You won't believe this but the juice becomes clear and loses that hint of sour. Seeps and proceed to cooking as you described. P.S. We toasted almonds and lots of cinnamon.

Reply
Ada Parisi October 23, 2015 - 12:14

Hi Franca! I do it according to the recipe of my grandmother, Palermo. The version of you don't know, and I'm curious about what! In practice the ash work that makes egg in wine, the clarification! Very interesting!!!! Thanks for sharing your recipe with me!

Reply
Vincenzo Pipitone 19 January 2020 - 09:17

Even in the area of ​​Marsala, wine land, our farmers put the ash screws ( dead branches removed when pruning). The must becomes clear and takes away the acidity because the ash is basic. Then it is cooked with the semolina to large denomination as that of the cous cous and a little’ of flour, at the end they add toasted and chopped send her. He gets into flat plates and sprinkle with ground cinnamon and coarsely you cool (peasant recipe Marsala).

Reply
Ada Parisi 19 January 2020 - 15:21

Thanks for sharing this recipe from another time. I will treasure. ADA

Reply
Valeria October 8, 2013 - 10:55

The tradition of my mom wants the mostata sprinkled with chopped toasted almonds. Great!!! But I will try with cinnamon, definitely!

Reply
Sicilians creative in the kitchen October 8, 2013 - 12:34

Hi Valeria! Never tried it with almonds, We always have nuts and cinnamon! And I'll try for sure because the almonds I love them… ADA

Reply
Sasina October 4, 2013 - 20:27

franchement très bon merci pour la maniphique est présent et recettes

Reply
Sicilians creative in the kitchen October 5, 2013 - 01:00

Merci pour ton mots et bienvenue dans mon blog. A bientot! ADA

Reply

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