Today, I bring you to Romagna with a sweet recipe of ancient peasant tradition the Romagnoli sugal let’s say we could also call it grape must pudding! I have lived in Bologna for many years; it is a city I love even though it is not mine, and I often return to Romagna to visit my parents and to shop and do other things in Faenza.
As soon as my son finds his way, I have decided that I will move back there permanently, and sometimes (very often) I hope it happens very soon!
Romagna cuisine is rich in beautiful and good recipes, often humble recipes that the azdora prepares for her family, putting heart and passion into it, like so many of us!
CAPPELLETTI, passatelli, piadina, and garganelli, and STROZZAPRETI. In short, the list is long, long, and today I want to tell you about this poor and delightful sweet that my mom makes every year during the harvest period. The sugal (the name is the same for both singular and plural) is a sweet cream made with grape must and breadcrumbs. Online I have seen many variations of this recipe from my mom, with the addition of cornmeal, anise seeds, lemon zest, and more, but I remain faithful to Maria!
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I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day, you can read a sweet and a savory recipe!
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ROMAGNOLI SUGAL
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients ROMAGNOLI SUGAL RECIPE
- as needed grape must (or plenty of white or black grapes as you like)
- as needed breadcrumbs
Tools ROMAGNOLI SUGAL RECIPE
#ADV
- Casserole
Preparation ROMAGNOLI SUGAL RECIPE
Starting from the white or black grapes, you need to press them into a bowl. Pass the must through a strainer to remove the grape skins.
The must should be left to rest overnight, removing any other impurities.
Now, you need to boil it over moderate heat until it reduces by half, stirring it with a wooden spoon.
Let this liquid rest again for a couple of hours.
Transfer the liquid to another casserole without adding the dark bottom.
Now put it back on low heat and add the breadcrumbs, as much as needed to have a cream: like when making polenta, I would say!
Always stirring the mixture with a wooden spoon, continue cooking until it thickens like a fluid cream. Pour the Romagnoli sugal onto flat plates and let them cool.
Enjoy your meal!
Annalisa
Tips and notes
If you want to browse through the many Emilian-Romagnol recipes on the blog, I recommend reading this collection…
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