Recipe for ink, a typical dessert from La Rioja
The Bridge This is a development that we could define as seasonal, as the season in which it is prepared is in harvests, between the months of September and October. It consists of cooking first and second in a reducing, freshly pressed grape must, while there is a viscous liquid that we will mix with different nuts. Obviously the preparation is not as simple as I just explained, but I will do it in more detail in the preparation section.
This recipe for mostile is the one made in the city where I live, Aldeanueva de Ebro (La Rioja). There are many different versions depending on the region or city where you are located.
Ingredients for 8 people
The first thing is to put the 4 liters of must in a large saucepan to reduce. It will simmer until it is reduced by approximately half. While cooking, brown foam will appear, which is as easy to remove as it looks.
When it is reduced by half, take it out in a smaller pan, strain it and wait for it to cool. When it is cold, return it to the heat and when it heats up a bit, add the corn flour and stir until it integrates.
We also need to cut the must in half so that the original 4 liters will remain in one. While it decreases, add the nuts and orange peel.
Now let it decrease little by little until it reaches the point I mentioned before. Up to half of it remains a viscous liquid.
Once it’s done, we subtract Bridge to a pot and let it cool before eating it. It is customary to spread on bread to eat and I can assure you that this way it is delicious. And we’ve finished today’s recipe, tomorrow tap a sweet recipe in Homemade desserts.
Now is your time.
55000 Recipes for you