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2.0: the wine fresh and dry mustard in Caltagirone.



mustard fresh according to the recipe of my grandmother (Caltagirone)

mustard, wine and mustard of wine.

I would not like this phrase may seem to the triumph of the obvious but the wine must have a taste but most of all a perfume whose intensity, to boil, cover every corner of the house .. I would not, as once again the must entertain too much and tell the traditions of my family, this time I'd like that, in addition to the ingredients, speaking the picture .. fresh ingredients for the mustard:

1 liter of wort (for each liter of must, therefore);

80-100 grams of wheat starch;




decoration:


toasted almonds, broken - not chopped - coarsely;
cinnamon to taste;

proceedings: keep some juice, do not risk everything

a cooked wine. put on the fire must and, aided by a whip, melt the starch grain.
all? Yes, everything here.

now you have to turn with a wooden spoon and wait for your starch must be helped
ingelatinizzi or rather imbudinizzi.

(to check the end of cooking is necessary that a fork dipped in must write ..)
when ready, pour the mixture into a ceramic or glass bowls, sprinkle the toasted almonds over the cinnamon grossolanamentee routes according to the your liking, and try to wait until cool and then put it in the refrigerator (at my house usually ends before
, alas
.)


fresh mustard (that remaining)


leftovers fresh mustard stolen.

and dried mustard ?

dried mustard

Proceedings of dried mustard, though the ingredients are the same or similar procedure has a slightly longer. We start by ingredients: fresh

Unlike mustard, dry mustard

the requires a higher qty of wheat starch. So :

1 liter of wort;

120 grams of wheat starch;
whole toasted almonds.



procedure (see mustard fresh air - above):
course, given the greater amount of starch, it requires a longer boil to make a greater Quantity of water evaporated and the mixture is more
dry, dense. once ready, blend the whole toasted almonds and pour the velocemtente compound still very hot in rectangular pans.

let me say one thing: A

Caltagirone, as I imagine in other countries that traditionally bring with them the custom of the CDE,
still hot mustard was poured into ceramic molds depicting characters both pagans and Christians (it is known that the boundary line between the two images is very thin). Caltagirone
The saint is St. James. Other representations were mainly flowers and angels.




Formina of s. James




Then cut into squares, put them on a grid so that they will air on all sides, and let the sun covered by a network to prevent the arrival of the bees.

So we said, once paid the mustard in the molds, who has, or in rectangular pans, those who do not, wait for it to cool completely and dry out a bit.

first day. mustard in the sun.

third day. mustard sun

is possible that during the drying process of mustard occur given the presence of mold natural sugar. remove and to ensure that there is greater ventilation to avoid moisture. the weeks pass, mustard evaporate its water.

note:

will dry, you essiccherà and become hard.

when it will be perfect, but the taste is sublime.

a memory of my grandmother, a memory of my mother who continues to make it and passed me the
secret recipe.

so I put it back to you.