Recipe no. 676 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 286.
Ingredients
- grapes
- string
Preparation
- Choose the grapesSet aside for hanging the grapes called in Provençal pansos, the olivettes, and those with a hard, firm berry, picking them in dry weather with berries spaced apart.
- Expose to the sunLeave exposed to the sun on a rack for five to six hours.
- Tie to a stringTie the bunches to a string, taking care that they do not touch one another and that the berries are spread out.
- Hang and preserveHang from the ceiling in a very dry place, avoiding contact with the walls.
- Watch overCheck from time to time and remove berries that begin to ferment or rot. The grapes keep in this way until the end of December.
Reboul's text
For hanging, the grapes usually set aside are those called in Provençal pansos, the olivettes, and those with a hard, firm berry. They must be picked in dry weather, chosen as far as possible with berries spaced apart, and left exposed to the sun on a rack for five or six hours.
They are then tied to a string, taking care that the bunches do not touch one another and that the berries are spread out. These bunches are hung from the ceiling, in a very dry place, avoiding contact with the walls.
By checking them from time to time, one removes the berries that begin to ferment or rot. The grapes keep in this way until the end of December, and even later, if they have been picked and prepared with the precautions indicated.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: pansos. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word pansos: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| rasin | grapes |
| grano | berries |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 676, page 286. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.