Green fried tomatoes "pasticciati"
with grape must and black grapes.
(Pomodori verdi fritti e "pasticciati"
col mosto e l'uva nera)
- 4 big green tomatoes, shaped like an apple, cut into very thick slices
- white flour
- olive oil
- a mixture of:
500 grams of white grapes (the type called "trebbiano") well
a spoon of powder mustard
half tea spoon of powder cinnamon
a pinch of fennel seeds
a spoon of sugar
a pinch of salt
- table salt if necessary
- a bunch of black grapes (the type called "sangiovese") well
the tomatoes in flour and then fry them in a pan with few oil (1 or 2 spoons
each time), 3 or 4 minutes for each tomato's side, scraping off gradually
with a wide knife because they can attach on the bottom of the pan - take
care when you turn them as they are delicate and could break.
When they are fried remove them from the pan and position them on a blotting
paper in order to remove any marks of greasiness (if possible, cover them
with another blotting paper and press them a little bit). When all the tomatoes
are fried and well dried, put them in a tin, which has been previously lightly
greased with oil, and bathe them with the mixture made with "mosto"
and spices until they are nearly covered (as it is concerned with the above
mixture please take care to mix all the requested ingredients very well
until the seeds of grapes and fennel and the cloves will be completely disintegrated),
then cook them possibly on a hot plate in order to have a uniform heat all
over the tin surface. Cook them over a moderate heat for about 10 minutes
or until all the "mosto" will be partly dried and thickened. Few
minutes before switching off, taste and eventually adjust the sweet and
sour sauce, scatter over the tomatoes the black grapes and then serve very
hot as a second course. Cut abundant bread because it is required by this
delicious and tasty recipe.