Mustard Sicilian grape, original recipe. September is harvest time 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 good chutney of red grapes like this I've never tasted. The Sicilian grape mustard is a kind of pudding is traditionally done in Sicily at the time of the harvest with freshly squeezed juice, 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.
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 snacks at harvest time and, Obviously, all my SICILIAN RECIPES. Have a good day!
MUSTARD GRAPE RED (Sicilian recipe)Print This
- 3 liters of red grape
- 140 grams of kernels coarsely chopped walnuts
- 130 grams of corn starch
- a cinnamon stick
- cinnamon powder, to taste
To prepare the Sicilian grape chutney, put the juice in a large saucepan and simmer: must fall exactly half. The wort must cook on low heat so that the impurities go up to the surface 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 3 liters to 1,5 it will take about an hour over 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 cornstarch in the mash: I remind you that the starch dissolves perfectly in 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 it thickens and the surface does not begin to ripple. Combine the chopped nuts coarsely and pour the grape mustard into molds.
Allow to cool completely the grape mustard into the molds and store the cake in the refrigerator for at least 3 hours. You can transform the Sicilian grape chutney or serve it directly in its container, Sprinkle the surface with the cinnamon powder. Bon appétit!
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.