Panfried grapes
Contorno d'uva
Valentina Harris
SERVES 4-6
Preparation 30 minutes
Cooking 20 minutes
In many of Italy's regions, this very unusual and rather delicious side dish is often served alongside rich stews and casseroles or heavy game dishes during the autumn and winter season. The slight acidity of the grapes cuts through heavy sauces and any lingering greasiness very well, without leaving any overpowering flavour of its own.
750g large muscat grapes
75g unsalted butter
1 shallot, chopped very finely
1 tbsp chicken stock
2 tbsp chopped fresh flat-leaf parsley
4 tbsp dry white wine
salt
Wash and peel all the grapes, cut them in half and carefully remove all the seeds. Fry the butter, onion, stock and parsley together very gently for about 10 minutes, until the onion is soft and golden. Add the grapes and stir together very gently. Sprinkle with the wine and raise the heat to burn off the alcohol for 2 minutes, stirring gently all the time. Sprinkle with a small pinch of salt and cook for a further 5 to 10 minutes. Serve immediately.
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