Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cuḍḍureḍḍi with Grape Must: A Hidden Gem from the Iblei Hills
Dive into cuḍḍureḍḍi with grape must – a delightful autumn treat from Sicily’s Iblei region, bursting with traditional flavours and rustic charm.
🛒 Ingredients
- ✓ 2.5 litres of naturally sweetened grape must
- ✓ 500g semolina flour
- ✓ 50g toasted, chopped almonds
📊 Nutritional Information
Cuḍḍureḍḍi with grape must are a time-honoured recipe from the heart of the Iblei countryside, deeply intertwined with the harvest season. These sweet semolina gnocchi are gently cooked in naturally sweetened grape must and finished with toasted almonds – a humble yet soul-warming dessert that truly captures the spirit of authentic Sicilian cooking.
👨🍳 Preparation
- 1
On a clean work surface, sift the semolina and pour in around 300ml of the sweetened grape must.
- 2
Knead energetically until you form a smooth, pliable dough. Cover with a cloth and leave to rest for 30 minutes.
- 3
Break off small pieces and roll them into thin fingers about 5mm thick, then cut into 2cm lengths.
- 4
Gently press each piece with a fork to create the characteristic ridges of cuḍḍureḍḍi.
- 5
Bring the remaining grape must to a boil and drop in the gnocchi. Cook for roughly 15 minutes until tender and fragrant.
- 6
Carefully drain and transfer to a serving dish, sprinkling generously with the chopped toasted almonds.
- 7
Serve warm or at room temperature to fully enjoy their rich, harvest-time aroma.
💡 Tips and Variations
For a lovely twist, add a pinch of cinnamon or some finely grated orange zest. In some parts of Modica, cuḍḍureḍḍi are dressed with a drizzle of grape must reduction and honey, lending a glossy, sweeter finish.
📦 Storage
- • Store cuḍḍureḍḍi in an airtight container in the fridge for up to 2 days.
- • Before serving, gently warm them in a bain-marie or microwave to restore their softness.
- • Avoid freezing, as the grape must tends to crystallise and lose its delicate flavour.
🍷 Pairing
Pair cuḍḍureḍḍi with a glass of Moscato di Noto; its aromatic notes and natural sweetness beautifully complement the creamy grape must and the toasted almond crunch.
I wholeheartedly encourage you to try making cuḍḍureḍḍi at home – it’s a wonderfully comforting dessert steeped in Sicilian tradition. Share it with your nearest and dearest, and let its sweet, rustic charm bring a touch of Sicily’s harvest magic to your table. Trust me, it’s a treat that’s as rewarding to prepare as it is to eat.
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