Sicilian Grape Must Pudding (a farinata)
Sicilian Grape Must Pudding (a farinata) is an ancient recipe made during the grape harvest season (la vendemmia). This unique pudding is made with freshly pressed grape must, flavored with cinnamon and topped with toasted chopped nuts.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 litres grape must from red wine grapes (freshly pressed (about 16 cups))
- 100 grams walnuts (toasted and chopped (about 1 cup))
- 200 grams cornstarch ((1 1/2 cups))
- 2 tsp cinnamon
Instructions
- 1
Use a fine mesh sieve to strain the grape must which will without a doubt contain bits of grape skins, seeds or other particles. I strained mine four times. Alternately, it may also be boiled immediately and strained at the end of cooking. Both work well.
- 2
Place the grape must in a large heavy bottomed pot and bring to a boil. Use a slotted spoon to skim off the foam that rises to the surface. Lower to medium heat and boil until it has reduced by half. This took me about an hour and fifteen minutes. Transfer to a bowl and let cool slightly before placing it in the refrigerator to cool completely, at least four hours or overnight.
- 3
Once it has completely cooled, transfer most of the reduced grape must to the same large pot as before. Whisk cornstarch into the remaining grape must until completely smooth.
- 4
Whisk this mixture into the pot with the rest of the grape must and add cinnamon. Bring to a oil and cook on medium high heat, whisking constantly, until thickened (about 5-6 minutes).
- 5
Ladle the mixture onto dinner plates immediately as it will begin to set. I filled two large 10 inch plates. Top with toasted chopped nuts of your choice. I chose walnuts as that is what my aunt also topped her farinata with.
- 6
Transfer to the refrigerator to cool completely. To serve, spoon onto individual plates.