Sago with wine or grapes: make no mistake, express recipe

Sago with wine or grapes, express recipe, to do it quickly, under pressure and get the right point

Wine or grape sago

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. What’s the hardest thing about making sago? The cooking time is the right point so that it doesn’t fall apart or harden and the syrup becomes gelatinous, without hardening. This recipe solves these 2 frequent problems for making SAGU. See below, it’s easy and cooking sago only takes a few minutes,

• Consult the SHOPPING LIST for this recipe by clicking HERE
• Portion: 4 people, to see this recipe for 2, 6 or 8 peopleClick here.
• TOOLS: 1 pressure cooker, 1 spatula, 1 bowl.
• EQUIPMENT: conventional

DO YOU WANT TO SEE THE RECIPE OF TAPIOCA PUDDING? CLICK HERE AND SEE ON THE LAND, TASTE.

INGREDIENTS Grapes or sago wine – CLICK TO SEE THE SHOPPING LIST

• 1 1/2 cups sago tea
• 1 liter of water, boiling
• 1 cinnamon stick (large)
• 4 cloves from India
• 1 teacup of sugar
• 2 cups of grape juice or red wine

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. In the pressure cooker, over high heat, bring the water to a boil (see the amount in the ingredients), together with the cloves and cinnamon stick(s).

PREPARATION:

Wine or Grape Sago:

1. Once the water is boiling, add the sago. Cover the pan and cook for 5 minutes after taking the pressure.
2. Remove the pressure, open the pot. The sago balls will not be completely transparent yet.
3. Add sugar and grape juice or wine.
4. Over medium heat, bring to a boil for 5 to 7 minutes, until reduced and most of the balls are translucent.
5. Remove the cinnamon sticks and cloves.
6. The mixture will be quite liquid. Transfer to a bowl, allow to cool to room temperature – with the residual heat the sago will reach the desired point (completely clear) and al dente.

FINISHING AND ASSEMBLY:

1. OR wine or grape sago it should be served the same day, immediately after cooling, but it can be stored in the refrigerator and taken out a few hours before serving.
2. Stir well before serving to mix the liquid well with the sago balls.
3. Transfer the sago to the small bowls. It’s delicious with a custard or creme anglaise on top.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.