SALAD WITH GRAPES
INGREDIENTS: A bunch of grapes that are not too sweet (Red Globe type), a head of lettuce, 2 carrots, 300 g tomato, 2-3 tablespoons extra olive oil, fine salt, 1 teaspoon wine vinegar.
PROCEDURE: Wash and dry the grapes and vegetables. Divide the grapes in half and remove the seeds (grape seeds). Cut the carrots into fillets that are not too thin. Cut the cherry tomatoes and lettuce leaves. In a bowl, put the oil, vinegar and salt and mix well. Season the salad right away to keep the lettuce from spoiling.
STEWED WITH GRAPES
INGREDIENTS: A bunch of white and red grapes, half a kilo of pumpkin, 3 carrots, a medium onion, 2 zucchini, 2 potatoes, parsley, 3 tablespoons extra olive oil, salt.
PROCEDURE: Wash the grapes and vegetables. Cut everything into pieces (not too small) and put in a pan to cook, adding half a glass of water and salt. When the vegetables are cooked (about 20-30 minutes) add the grapes, chopped parsley and oil.
SUGOI (GRAPE PUDDING)
INGREDIENTS: a liter of must — OR kg. 1.50 of sweet grapes (the strawberry grape is very good), 60 grams of soft wheat flour (or cornstarch), 60 — 70 grams of sugar.
PROCEDURE:
In a saucepan, mix the flour and sugar, add the must a little at a time with the help of a whisk so as not to form lumps. Put on the stove (low heat) and mix until the mixture starts to boil and reaches a creamy consistency. Pour into molds and let cool before serving, decorated with grapes.
IF YOU DON'T HAVE THE MUST: Wash the grapes and peel off the berries, put them in a pot, crushing them a little with your hands to release the juice. Cook everything over low heat for 20 minutes. Pour, little by little, into a strainer, crushing well, removing what is left (peels and seeds), you will get the juice that will be used to make the SUGOI
FUGASSA WITH GRAPES
INGREDIENTS: Two bunches of small-grain black grapes (strawberry is fine), 350 g soft wheat flour (or spelled), 150 g brown sugar, 100 g corn or sunflower oil, 3 whole eggs, grated lemon peel, a pinch of salt, 1 sachet of baking powder.
PROCEDURE: Shell the bunches of grapes, wash the berries and place them to dry lying on a towel. Work the eggs with the sugar for 5-10 minutes then add the oil, salt and grated lemon peel. Mix the baking powder with the flour and pour it into the dough like rain. Finally, add the grapes (lightly floured), stirring gently so as not to break them. Grease and flour a round pan and bake (preheated oven) at 180 degrees for 30 minutes. Check the cooking of the FUGASSA with a toothpick and possibly continue cooking for another 10 minutes. It is served cold.
GRAPE JUICE
INGREDIENTS: kg. 2 of ripe grapes, juice of 1 lemon, 100 g brown sugar, half a liter of water.
PROCEDURE: Shell the grapes, wash them and cook them over low heat with half a liter of water for 20-30 minutes. Wait for the mixture to cool down. Pass through a sieve (or strainer) and with the help of a ladle, preferably wooden, press to release as much juice as possible. Eliminate the seeds and the small amount of peels. Put the juice on the fire with the lemon juice and sugar. Cook for 10 minutes. Let it cool down. With a funnel, fill the bottles, (washed and dried beforehand) close with an airtight cap and place them in a pot covered with cold water (also put some tea towels between the bottles otherwise they will break). Boil the bottles 30 minutes and leave them until the water is cold. Store in a cool place.