Cocks with Must
calories: medium
category: Meat
cost: medium
difficulty: medium
preparation time: 45
Ingredients
Young cocks 4
Extra virgin olive oil 6 tablespoons
Myrtle Liqueur 2 measures
Green wine grapes 400 gr.
Black table grapes 1 kg.
Salt to taste
See our
Wine Tips
for your meals
Extra virgin olive oil 6 tablespoons
Myrtle Liqueur 2 measures
Green wine grapes 400 gr.
Black table grapes 1 kg.
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash the green wine grapes and take them off their stalks and repeat the same operation with the black grapes but remove the pips with tweezers and keep them separate.
Once the green grapes are dry, pass them through the vegetable mill and filter the must to remove the pips. Open the cocks into half and braise them for a few minutes in a large pot together with the oil and add the salt according to taste. Add the Myrtle liqueur and let it evaporate. Add the must and a glass of water and go on cooking at a low heat with the lid on. Be careful not to let it dry out and add a little warm water if necessary.
When the sauce becomes creamy, add the black grapes and go on cooking for about 15 minutes. Serve the cocks hot covered with the sauce. The Chef's tips We recommend you should drink a Valtellina Superiore ruby red wine at room temperature. Curiosity This recipe recommends young cocks instead of chicken as they are tastier and easier to divide into servings – one each.
Once the green grapes are dry, pass them through the vegetable mill and filter the must to remove the pips. Open the cocks into half and braise them for a few minutes in a large pot together with the oil and add the salt according to taste. Add the Myrtle liqueur and let it evaporate. Add the must and a glass of water and go on cooking at a low heat with the lid on. Be careful not to let it dry out and add a little warm water if necessary.
When the sauce becomes creamy, add the black grapes and go on cooking for about 15 minutes. Serve the cocks hot covered with the sauce.
