Its Sugo Time!!

Sugo

Harvest Time is upon us, a time for grapes, grape juice, fruit flies and..Sugo!

Who doesn’t remember this "pudding", which tastes of slightly crushed grapes that we start eating on early Autumn evenings?

For those who’ve never heard of it, and those who’d like to try it, here’s the recipe:

- 1 liter of filtered, fresh grape juice (preferably black)

- 200 g of flour

Bring the grape juice to the boil, remembering it will foam a little to begin with. After about an hour, drop the flour in gradually, whilst stirring continuously with a wooden spoon. After a few minutes, turn off the heat, pour the mixture into a large bowl or individual basins, and leave to cool.

Recipe taken from "La Cucina dell’Emilia Romagna" by Alessandro Molinari Pradelli – Newton & Compton [Editors].

ThisIsSugo

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