We are in the middle of the harvest and the air smells of sweet grapes! This mixture of aromas and flavors has always fascinated me: and today I would like to prepare a typical recipe of this period, a delicious grape pudding, also known as “sugolo”. The "real" sugoli are prepared with the must, that is the juice that derives from the pressing of the grapes (and clearly it must be used before it is transformed into wine). We send the taste buds into ecstasy and prepare the sugoli together.
Video of the Recipe
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Identity Card of the Recipe
- 107 KCal Calories per serving
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Ingrediants
- 2 liters of grape must
- 280 g of white flour type 00
- 60 g (if necessary) of sugar
Materials Needed
- Large saucepan
- Wooden ladle
- Whip
- Cups
Preparation
Before you start
To prepare the sugoli (grape pudding) we used grape must, just as the traditional recipe dictates (the must is available in cellars or specialized shops during the harvest period). In any case, those who cannot get the must can prepare the sugoli starting from simple grapes: in this case, the grapes must be washed thoroughly and the grains must be dried in a pan, then cooked for about ten minutes. Subsequently, the grapes are passed through a vegetable mill to obtain the pure juice.- Sprinkle the sifted white flour over the must, continuing to mix to avoid the formation of lumps.
- Only after having solubilized the flour, it is possible to proceed with cooking. Bring the must to the boil with the flour, stirring constantly. A superficial foam will initially form, and then it will be totally absorbed during cooking.
- The pudding is then cooked for at least 45-60 minutes from the moment of boiling, and stirred often: during the entire cooking, the pot must remain uncovered.
- After cooking, add sugar only if necessary (a very sweet type of grape does not require additional sugar).
- Distribute the pudding in single-serving bowls or in a large mold and allow to cool. Those who wish can turn the pudding upside down on a serving dish and serve in slices.
- The grape pudding can be kept in the refrigerator for 4-5 days. Probably, after a few days, a thin layer of natural mold will be created on the surface of the pudding: it will be sufficient to remove the superficial mold and taste the pudding that hides underneath. .
Alice's comment - PersonalCooker
This grape pudding is a true hymn to the harvest: a nectar of the gods to be tasted slowly to savor all the goodness, in every single bite. And then the sugoli are a concentrate of antioxidants, allies of our health.Nutritional values and Health Comment on the recipe
The grape pudding - Sugoli with grape must - is a light and digestible spoon dessert; the prevalence of the energy intake is provided by carbohydrates, while fats and proteins are not present in a significant way. The fibers are NOT abundant since the must is suitably filtered by the skins, the stalks and the seeds of the grapes. The average portion of Sugoli with grape must is about 150g (110kcal).
