Cucina Conversations. What about it?
September brought a new adventure for Marmellata di Cipolle.
Seven women. Seven food bloggers from all over the Globe that monthly meet in a round “kitchen table” to talk about Italian Cuisine, sharing their memories and their recipe. We will write about Italian food, origins, traditions and style. Seven women that have a special bond with Italy.
Rosemarie – A Sicilian and Calabrian descendant, author of the blog Turin Mamma, who also writes for Italy Magazine, is originally from Sydney, Australia and now resides in Turin;
Francesca – an Italo-American residing in Rome shares her passion for writing and cooking via Pancakes and Biscotti;
Daniela – A food traveller, born and raised in Milan that now lives in Viareggio, Tuscany, shares her culinary experiences, travels and recipes via La Dani Gourmet ;
Flavia – born in Washington, DC and now living in Texas, shares her passion for Italian recipes on her blog Flavia’s Flavors;
Lisa – a New Zealander married to an Italian, who lives in France. She writes about her passion for Italian cuisine and travel on her blog Italian Kiwi
Carmen – an Italo/Australian, born in Piedmont, Italy and migrated to Australia at the age of five. She has maintained a sense of nostalgia and share recipes, travels and anecdotes from her Italian family heritage, mainly from the regions of Basilicata & Sicily, via The Heirloom Chronicles.
And Me, Marialuisa, with my newborn blog: Marmellata di Cipolle. I share on it my passions for writing and cooking. And, if particularly inspired, I sometimes share a dinner with new friends on the italian social eating Gnammo.
Every month a seasonal theme, or a special festivity recipe. Cucina Conversation this month will be online with: “La Vendemmia”
Marmellata di Zibibbo is my monthly recipe.
September has arrived. Fall colours are covering my garden. My Zibibbo’s grapes are golden and delicious. The sun begins to cool, but, in the grapes has left almost of all its warmth.
Some of them have brown spots on their face. I’m going to choose them, because they are sweeter and more fragrant than the others. In the mouth a wonder is released.
This year the rain, with its intensity, came early.
Fortunately it seems to hasn’t damaged my grapes. The scent of Zibibbo is strong and good, it attracts everything that is flying in the air: wasps, hornets, and curious and greedy hens.
Before they will get the better on my Zibibbo, I decide to harvest it: I will make a Marmellata. But, who has ever made Marmellata di Zibibbo?
I remember grandmother did Mostarda with a black variety of grapes called “uva Fragola”. But Zibibbo? what about Zibibbo? Italians often eat Zibibbo like a common fruit: “Uva da Tavola”. My Grandfather did with it a special wine. To be honest now, it was not so good. It was rather acidello, like a good vinegar. But, you could not argue with him, it was his wine. Never contradict my Grandfather.
I said to myself: Come on…It will be a Marmellata like many others. Well the result was sensational, but not as easy as you could imagine.
Marmellata di Zibibbo
you only need
2 kg of Zibibbo Grapes
700 gr of white sugar
This is a very easy recipe.
As in all my Marmellate, I never add aromas or thickeners, this means a longer cooking time process. The most important thing in this Marmellata, is to remove all the seeds from the grapes. I assure you that, if some of them will escape from your fingers, and ends up under a tooth, it’s not at all a nice deal.
So, open up the grapes in a half with a little knife, remove all the seeds. Put them in a pot and boil for a couple of hours. Be careful with the boiling process. First step, turn the heat on to medium. As soon as Zibibbo starts to do bubbles, you have to stir it frequently. Keep safe your arms. Not continuously, but frequently. Boil and stir, remember. So, be patience for a bit, and listen to some music, maybe singing out loud your best Cold Play’s song. It’s a pretty things.
In the cooking process, grapes will do much juice, dry it a little, but not completely. After about two hours pour in the white sugar, and keep cooking Marmellata for about ten minutes. Until the sugar is completely dissolved.
To test the consistency, I recommend the usual saucer proof. Put a spoon of Marmellata in a saucer and let it cool quickly. You can put the saucer in the fridge for a while. If the consistency satisfy you, fill the sterilized jars with the hot Marmellata, turn them upside down until cool. If you want to keep Marmellata for longer, you can boil jars in a water bath for about 20 minutes. With this process Marmellata will keep for long time.
I serve this Marmellata with some cheeses as pecorino of Carlopoli, but also with soft paste and bloomy rind cheeses, such as Brie and Camembert, and then, I also like with Parmesan cheese … matter of taste.
You can have a rich Italian Aperitivo with Zibibbo wine, cheeses and Marmellata di Zibibbo.
I love sophisticated Italian Aperitif, I think it’s so stylish, as Dolce Vita’s style. A seaside summer evening with a Prosecco di Valdobbiadene or a good glass of wine on your hand, looking far on the horizon.
And Stop! ‘Cause summer is over and Prosecco is too strong for winter’s evening…better drink some hot chocolate and go to bed thinking to the next summer.
P.s if you don’t like Aperitif or Cheese, you can use Marmellata di Zibibbo on a slice of bread for your breakfast, or for your kid’s merenda. Sometimes I do a tart, it is a real delicacy.
Let me know what is your thought.
This post is also available in: English