In Sicily there is a purely autumnal recipe that is handed down from generation to generation and is typical of the harvest period. We are talking about grape mustard, not to be confused with the traditional Tuscan one which bears the same name, but is based on fruit, sugar and mustard. The main ingredient of Sicilian mustard is in fact grape must and has the consistency of a pudding and can be enjoyed still steaming or cold, with a sprinkling of cinnamon.
But what gives that extra touch is the ash from the vine shoots which sweetens everything, neutralizing the sourness and natural acidity of the grape must (but if you can’t easily find it you can also prepare it without it).
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As soon as the wort starts to simmer, the whole house will be filled with a scent that immediately takes you back to childhood. I will reveal to you how the ancient peasant recipe, how my dear grandmother Lina made it. We are sure that it will win you over even before tasting it!
Ingredients (for about 6 servings)
How to prepare it step by step
First, boil the must (very clean, without grape residues) over a low heat. Add the ash obtained from the vine shoots. The ash will serve to tone down the sourness of the grapes and sweeten the mustard, which does not need sugar.
Cook for about half an hour and leave to rest overnight so that the ash settles at the bottom of the pan. Now filter the mixture obtained through a sieve or fine-mesh gauze.
Transfer everything back into a pan and add the starch. Mix slowly, maintaining a low heat until you obtain a creamy consistency. Now all you have to do is pour your mustard onto plates or molds. Enrich it with chopped hazelnuts (alternatively use almonds, walnuts or the dried fruit you love most) and a nice sprinkling of cinnamon. You can enjoy it warm or keep it in the fridge for at least 4 hours if you prefer it cold and more solid.
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Enjoy your meal!
