Mostarda di Frutta (Italian Mustard Fruits) Recipe - Cooking The Globe (2024)

FAQs

What do you do with mostarda? ›

In Italian cuisine mostarda is used as accompaniment to enhance the typical local products, in particular cheeses and charcuterie. It can also be paired with many savory or sweet dishes, from the most traditional ones to the most unusual.

It can be served with fish – for example, spooned over roasted salmon – or served as a pickle in roast pork and sausage dishes. However, mustard fruit goes well in any dish where you might use mustard – as in sausages, cold meats, cheeses, and dressings. It pairs wonderfully with pecorino or gorgonzola cheeses.

Mostarda is spicy condiment made of candied fruit in a syrup with varying amounts of white mustard mixed into it.

The simple translation is Candied Mustard Fruits. It's a delicate combination of local kumquats, apples and a dried fruit combination of apricots and sultanas. served with roasted meats in Northern Italy.

Serve mostarda with a platter of cheese and crackers. Most cheeses will do, but I think gorgonzola, Pecorino-Romano, or goat cheese is especially delicious. Mostarda goes great on an antipasto or charcuterie board and as a spread on toast or roasted meats.

Mostarda has an unusual flavor: somewhat sweet, because the fruit is candied in sugar syrup, but also spicy, with a powerful, pungent kick from the mustard.

Edible parts of mustard (Brassica Sinapis): The edible parts in a mustard plant are mustard seeds and leaves. The seeds are used to make mustard oil and are used as spices.

Mustard is a good source of omega-3 fatty acids which are proven to improve risk factors for heart attacks, such as: reducing blood pressure, raising HDL ('good') cholesterol levels, and reducing arterial plaque and inflammation.

You can eat mustard greens raw or cooked, but how you prepare them may alter the vegetable's nutritional content. Cooked mustard greens have higher levels of vitamin K, vitamin A, and copper, but the amount of vitamin C and E is reduced. Add these leafy greens to your diet by: Mixing mustard greens into a chopped salad.

Mustard, or rather, its essence, is the special ingredient in Lombardy's mostarde. It is this hot and spicy, wasabi-like, nose-tingling, lingering scent that makes it a mostarda—not grape must.

What is mayonnaise called in Italy? ›

Mayonnaise is translated in Italian by...

Sto mescolando maionese con ketchup. I am mixing mayonnaise with ketchup. Non le piace la maionese. She doesn't like mayonnaise.

[mosˈtarda ] feminine noun. (Cookery) mustard. See mostarda di Cremona. Copyright © by HarperCollins Publishers.

Mostarda is a traditional Italian condiment made from fruit (both fresh and dried), syrup, and spices, and served with cooked meats, poultry, and charcuterie. Sometimes referred to as mostarda di frutta, or simply mustard fruit, mostarda is basically a spicy relish or chutney.

One of Italy's great gifts to the rest of the world, zabaglione, is an ethereal dessert made by whisking together egg yolks, wine - traditionally marsala but champagne or wine is often used for a savoury version - and sugar.

Dionnaise is a simple sauce consisting of a mayonnaise-based aioli combined with Dijon mustard. It's a very popular sauce to serve up on cheeseburgers or even alongside pommes frites. Dijonnaise is very easy to make and is a great sauce to help spice up any dish.

It's perfect with eggs or potatoes (i.e.: devilled eggs, egg salad, mashed potato, potato salad), and provides the right finishing note for simple cheese dishes like mac and cheese, raclette, or a grilled cheese sandwich. Add it to hot dishes at the end, not the start, to retain the spiciness on the palette.