Sugolo

Grape juice thickened with flour and set in the fridge, made at the vintage.

Vegan.

Ingredients

• 2 kg ripe red grapes
• 120 g plain flour
• 150 g caster sugar
• 1/4 teaspoon salt
• amaretti or walnuts, to serve

Method

1. Crush the grapes by hand in a bowl and pass them through a sieve, pressing hard. You want about a litre of juice; discard the skins and pips.
2. Whisk the flour and sugar into a ladle of the COLD juice until there are no lumps at all, then stir that back into the rest.
3. FLOUR, NOT CORNFLOUR. It sets softer and cloudier, and the faint floury body is what this is supposed to taste like — cornflour gives a clear, bouncy jelly that is a different pudding.
4. Cook over a medium heat, stirring constantly, for 10 to 12 minutes until it thickens and comes to a boil. It must boil or the flour stays raw.
5. Pour into cups or a mould, press film onto the surface, and CHILL 4 HOURS. It is never frozen.
6. Serve cold with crushed amaretti or walnuts.
7. It is made at the vintage because it wants ripe wine grapes rather than table ones, which are too mild.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes