INGREDIENTS: 5 liters of grape juice of figs
300 gr 300 gr 300 gr quince
Martin Sec Pears, peaches
300 gr 300 gr pumpkin (optional)
500 gr Gentile delle Langhe hazelnuts, toasted and shelled
500 grams walnuts 500 grams almonds, peeled
cinnamon cloves
scorzadi lemon.
Reduce the juice over low heat until the middle, add the rest of the cut fruit into small pieces and cook for an hour.
Add cinnamon and ground cloves in a mortar, walnuts and hazelnuts Gentile delle Langhe chop, mix well and cook for another quarter of an hour.
cugnà Place in glass jars, seal them and boil them for about twenty minutes between putting a pot of tea towels and other things. Let the water cool and store in cool place. The
cugnà is not only an excellent sauce to accompany boiled the Piedmont, but also the great Piedmontese cheeses like Castelmagno .
Visit our blog often http://prodottidelpiemonte.blogspot.com/ per scoprire sempre nuovi prodotti tipici del Piemonte.
0 comments:
Post a Comment