Il bello dell’autunno è rappresentato dall’uva, in questo caso fragola, uno dei prodotti più rappresentativi della stagione che inizia proprio oggi. D’altronde, cosa sarebbe l’autunno senza i filari carichi, senza la raccolta, senza la vendemmia?
Certo, l’uva fragola non si vendemmia, perché non fa parte della famiglia della vitis vinifera, però si raccoglie lo stesso, e si cerca anche di metterla a frutto nel migliore dei modi. A casa dei miei genitori da sempre c’è un piccolo filare di uva fragola, e ovviamente il caso vuole che non piace a nessuno; a me in realtà sì, ma dopo averne mangiato un grappolo mi viene a noia, e ogni anno mi fa una rabbia immensa che un prodotto così buono (non è biologica, è oltre) vada per la maggior parte sprecato.
Ed è qui che arriva il buono del web. Qualche settimana fa, appena pubblicata sui social una fotografia del prezioso grappolo a torto inutilizzato sono partite proposte su cosa farne, e io mi sono subito fatta conquistare dall’idea di preparare una gelatina di una fragola, e ho subito ricevuto consigli su come prepararla e su come gustarla al meglio. E così, facendo un mix fra la ricette di Roberta, quella di Corrado e il mio sentimento, mi son messa all’opera, ottenendo qualche bel vasettino di una gelatina profumatissima e deliziosamente dolce (con quel sentore di fragola che mi fa impazzire), che Patty mi dice sia perfetta con i formaggi erborinati. Per quello non vi so (ancora) dire, ma mi fido ciecamente.. però vi so dire con certezza che anche spalmata a colazione su una bella fetta di pane casereccio (con un velo di burro, magari, ma io questo non l’ho detto) ha il suo bel perché.
Gelatina di uva fragola
Di Pubblicata:
- Resa: 5 vasetti piccoli
- Preparazione: 30 minuti
- Cottura: 2 ore 30 minuti
- Pronta In: 3 ore 0 minuto
Ingredienti
- 2 kg uva fragola
- zucchero q.b.
Istruzioni
- Sgranate l'uva e lavate accuratamente i chicchi.
- Mettete i chicchi in una pentola capiente e lasciate cuocere a fuoco medio finché non si aprono (circa 20 minuti).
- Passate i chicchi in un passaverdure a fori piccoli e pesate la massa ottenuta. Calcolate 1/3 di quel peso, che sarà la quantità di zucchero da utilizzare.
- Mettete la massa di uva e lo zucchero in una pentola dal fondo spesso e dai bordi alti, e lasciate cuocere a fuoco dolce mescolando spesso, fino ad ottenere la consistenza desiderata. Su un piattino freddo di freezer mettete un cucchiaino di gelatina, inclinate quindi il piattino per verificarne la consistenza.
- Mentre ancora bollente, invasate la gelatina in vasetti precedentemente sterilizzati. Lasciate raffreddare capovolti, quindi girate e conservate in luogo fresco ed asciutto.
- Cucina: Italiana
- Categoria: Conserve, confetture
- Difficoltà: Moderata
DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE
Quando ero piccola i miei nonni avevano un pergolato ricoperto di uva fragola. Che andava puntualmente a male perché nessuno la mangiava. Ad un certo punto mio nonno si è stufato e l’ha sostituita con il glicine. Bellissimo, ma che spreco, sob 🙁 E comunque anche a me piace mangiarne qualche acino ma poi viene a noia. Io comunque sento il profumo di quella gelatina anche da qui 🙂
Capisco bene la frustrazione di vedere della buona uva sprecata.. è per questo che per la prima volta mi sono data alla produzione!
E devo dire che il risultato mi soddisfa assai.. sono giorni che costituisce colazione, qui 🙂
Eccola qui, la tua gelatina, che si fa anche con soli due ingredienti e che istiga davvero a mettersi lì a finirla con le dita 🙂 Ho già in programma di rimettermi invasettare l’uva fragola, mi sa che adesso vado anche di gelatina. Però terrò pronto un pezzetto di formaggio erborinato, che certi abbinamenti voglio assaggiarli sul momento 😀
Io spero che il mio filare non ne faccia più, o qui avrò gelatina di uva fragola per i prossimi 10 anni!
L’abbinamento con il formaggio erborinato, in effetti, è tutto da provare… e noi, per la scienza, proveremo 😀
Sono venuta a curiosare il tuo blog, complimenti questa gelatina è splendida, adoro l’uva fragola anche se faccio fatica a trovarla!
Grazie mille, Lisa!
Qui l’uva fragola al momento l’ho vista sul mercato.. ma sono sincera, spero quasi che il mio filarino non ne faccia più, che son stufa di sgranare uva 😀
Io l’adoro! Mai sia sprecata. Conservamene un vasetto. Arrivo!
Fabio
Aspetto che sia in vendita qui da noi per poter assaggiare questa squisitezza.
Bravissima, come sempre!!!!!!
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