Mustard
Description
Minimal ingredients — excellent result. Ingredients: The main components of mostarda sauce are various berries and fruits (apple, pear, peach, red plum, yellow plum, papaya, grapes, kiwi, melon, quince, fig, cherry), syrup, mustard, and, in some cases, sugar, white wine, and water. Properties and origin: The recipe for mostarda is believed to have originated in northern Italy in the first half of the 14th century. At that time, this sauce was made from reduced grape juice. There are several varieties of this sauce: Piedmontese mostarda – Mostarda Piemontese, Cremona mostarda – Mostarda di Cremona, quince mostarda – Mostarda di mele cotogne, grape mostarda – Mostarda d’uva, apricot mostarda – Mostarda di albicocche, pumpkin mostarda – Mostarda di zucca. Usage: Mostarda has a unique fruity-mustard flavor. This sauce is a typical dish of Italian cuisine and pairs excellently with meat dishes, especially beef. Celery and carrot mostarda is served with game dishes and goat cheese. Preparation method: To prepare this sauce, cut fruits are simmered in a mixture of syrup and water over low heat until the desired consistency is reached. Mustard powder is added a few minutes before the sauce is done. Chef’s tips: It is recommended to serve mostarda as a side dish with boiled meat. Note that homemade sauce should rest for several hours before serving. Serve chilled or at room temperature.