A thick grape preserve for the filling of Molise’s piccillati, used alongside a separate measure of cooked grape must.
A thick grape preserve for the filling of Molise’s piccillati, used alongside a separate measure of cooked grape must.
Grape jam brings preserved grape fruit into pastry fillings. Scrucchiata is one grape preserve used in this setting; the name appears in southern Italian baking. Its ingredients depend on the maker, so read the jar rather than assuming every version has the same formula.
Weigh 250 g thick grape jam for our piccillati. Mix it with the other filling ingredients as directed, including the separate 50 ml cooked grape must. The finished mixture should hold together for filling and sealing the pastry.
Piccillati pair a pastry made with oil and wine with a grape-jam filling. Our version combines thick grape jam with cooked grape must, almonds, breadcrumbs and citrus zest.
For this filling, keep 250 g jam and 50 ml cooked grape must as separate ingredients. The jam supplies preserved fruit; the must is added as its own measured liquid.
Choose grape jam with a thick, spoonable consistency. A pouring grape syrup or fresh grapes will not provide the specified filling. Read the full ingredient list; sugar and thickening ingredients can vary between jars.
Follow the maker’s storage and after-opening directions and use clean utensils. Once the jam is mixed into the pastry filling, follow the piccillati recipe’s handling instructions.
Keep both specified ingredients: 250 g thick jam and 50 ml cooked grape must. Replacing one with the other changes this filling.
Read the jar. Producer formulations differ; the name alone does not establish the full ingredients.
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