Traditional Sicilian sweet made with grape must. Humble but flavorful, it requires clarifying the must with ash, adding flour and nuts, and then cooking until a thick mixture is obtained that is left to cool. It can be eaten as is or sun-dried to make candies.
Take the first must (e.g. 4 L) and bring it to a boil in a large pot.
Slowly add the ash obtained from the burned vine shoots (about 25 g per liter, so ~100 g for 4 L).
Let it boil for about 30 minutes, until the mixture has reduced by about one third of the total amount; then turn off the heat and let it cool overnight.
Strain the cooled must using a tightly woven, fine cloth; repeat this operation several times (up to seven times is suggested) until no trace of ash remains.
Measure the liters of must left and divide the liquid into two equal parts.
In the first part, incorporate the flour (about 130 g per liter), stirring well until you obtain a smooth mixture.
Put the second part of the must back on the heat and add the walnuts or hazelnuts, previously shelled, toasted and chopped; add a pinch of cinnamon and a pinch of salt; bring to a boil.
Gradually incorporate the flour mixture into the boiling part, stirring frequently with a wooden paddle until you obtain a well-blended, thick mixture.
Turn off the heat. Lightly moisten some plates with water and immediately pour in the boiling mixture.
Sprinkle with a pinch of cinnamon and with chopped walnuts and hazelnuts. Let cool completely before serving.
Optional (to make candies): once the mostata has cooled, cut it into cubes or rectangular pieces and place it in the sun covered with a mosquito net until it becomes firmer.
Large pot
Tightly woven, fine cloth
Wooden paddle
Plates
Mosquito net (for drying, optional)
It can be served fresh. To turn it into candies, cut into cubes and let it dry in the sun covered with a mosquito net.
This recipe is a humble traditional preparation from Sicily. The basic version can be turned into candies by drying it in the sun covered with a mosquito net.
Italia, Sicilia
