Mostarda venata

I discovered mostarda last spring. Pieces of candied fruit with a very particular taste accompanied a guinea fowl. We completely fell in love with these perfumes, whose names I had no idea. I can tell you that we didn’t leave a crumb.
After some research, I had discovered that it was mostarda, a very old condiment in Italy. Different varieties exist, but all combine candied fruit and mustard, which brings spiciness and an incomparable flavor. It is especially at Christmas that it is consumed, as an accompaniment to meats or cheeses.

When this summer we returned to Italy, I absolutely wanted to taste and bring back some mostarda. We enjoyed ourselves throughout our stay, accompanying delicious Italian cheeses with mostarda de Cremona. This consists of whole cherries, pears and figs. It was also the one I had tasted the first time.
We then said to ourselves that we could no longer do without it when we returned to France. I could already imagine it with a delicious Salers or a Cantal in between. I started to study the recipes and I went in search of the mustard essential oil, essential to its realization. For this, I went to every pharmacy in Venice looking for my “olio essenziale di senape”. I finally ended up finding some, at the very end of the day, in a herbalist.

I had the recipe, the mustard essential oil, all I needed was the quinces. I waited for the season with great anticipation.
It’s Venata mostarda that I made. It is a quince, apple and pear jam cooked in white wine. We add small cubes of citron and candied orange and of course a few drops of mustard essential oil.
This is exactly the taste I was looking for!

Mostarda venata:

1 quince
2 apples
3 pears
75 cl of dry white wine
40 g candied citron
40g candied orange
6 drops mustard essential oil

Peel and cut the fruit into pieces. You should have 250g of each.

Pour the white wine into a saucepan and bring to a boil.
Add the quinces and simmer for 10 to 15 minutes.
Add the apples and simmer for another 10 minutes.
Add the pears and simmer for another 20 minutes.

Mix everything.
Continue to cook over low heat until the white wine has largely evaporated, about 30 to 40 minutes.

Weigh the contents of the saucepan and add the same weight in sugar.
also add the candied fruit cut into small pieces.
Bring to a simmer for 5 minutes.

Add mustard essential oil.

Fill small jars.

To finish: I prepared 6 small jars of mostarda. After having discovered around me, I will have much less. I plan to make it again to have it for the whole year. I will also try other flavors.

I really hope it is possible to find mustard essential oil in France.
Alternatively, powdered mustard can be used.

Mustard essential oil is really strong. It is also necessary to take some precautions when using it. The best is still to go outside to add it to the preparation.

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