Advertisement
Grape Syrup and Semolina Paste
La Mostarda di Carloforte
Preparation info
- Makes
12 pieces
- Difficulty
Easy
Appears in
By Giovanni Pilu and Roberta Muir
Published 2012
La mostarda is served as an accompaniment to cheese; at the restaurant we use a saba flavoured with quince to make it, which adds a great taste.
Ingredients
200 ml 50 g
Method
Line a tray with baking paper.
Bring saba to the boil in a medium-sized saucepan. Slowly ‘rain’ in the semolina, whisking constantly until well combined. Reduce heat to as low as possible and, stirring constantly with a wooden spoon, cook for 10 minutes.
Tip onto the prepared tray, cover with baking paper and roll out to a thickness of about 1 cm. Refrigerate for at least 2 hour
Part of
Advertisement
Advertisement
No reviews for this recipe