Cognà (2)
Instructions
Crushed grapes and setacciatela: the wort must be free from grape seeds and skins.
Pour it in a large pot and bring to a boil; continue to simmer at moderate fire until about half of his book, skimming from time to time with the skimmer.
At this point add the sliced fruit pieces (pears and apples of various qualities and figs just split in half) and the different types of peels.
Continue cooking for at least two hours and towards the end add the previously toasted hazelnuts on hot plate and pounded in a mortar, broken kernels of nuts and the cloves and cinnamon.
Pour hot into jars cognà of sealed glass and close immediately.
Store them in the pantry.
This grape sauce, cold naturally, accompanies the boiled, polenta or can be spread on a slice of bread for an energetic snack.
In cascina, it picks up a little during the pressing and must proceed to the preparation of cognà.
There are those who, before introducing the fruit and other ingredients, picks up a bottle of mosto cotto: this cooked wine, mixed with water, it will be a refreshing drink for summer.
Ingredients and dosing for 8 persons
- 5000 g of dolcetto grapes
- 2000 g of martin sec pears and/or madernassa
- 500 g of apples renette
- 500 g of quince
- 500 g of fresh figs
- 400 g of routes toasted hazelnuts
- 100 g of shelled walnuts routes
- 1 handful of dried orange peel
- 1 handful of lemon peels
- 1 handful of internal melon rinds
- 10 cloves
- Cinnamon crumbled
- 200 cl of water
- Salt