56 replies to this topic

[silverbrow]

I've been committing the ultimate faux pas by serving up bollito misto without any mostarda di frutta and I want to rectify that.

However, I have a few issues. First, I can't find mostarda anywhere so I'd like to make it. Does anyone have any good recipes for it?

Also, what actually is the difference, if any, between mostard di frutta and mostarda di cremona frutta?

Many thanks

[DaleJ]

FWIW, there is a recipe from Mario Batali on the FoodTV website. I've made it several times and think its pretty good.

You should also get a posting from Divina from Florence, since she has a recipe thats manufactured in Italy.

[russ parsons]

i'm not sure what the situation is in the uk, but in the us, we can buy it occasionally (especially online at italian specialty places like ferrari). i've tried making it. the cooking isn't so difficult but finding mustard oil is. it's an incredibly piercing oil that in italy is sold in pharmacies. i've never seen it sold in the us. some recipes call for mustard seed, but i don't think that would give the same result.

[Behemoth]

i'm not sure what the situation is in the uk, but in the us, we can buy it occasionally (especially online at italian specialty places like ferrari). i've tried making it. the cooking isn't so difficult but finding mustard oil is. it's an incredibly piercing oil that in italy is sold in pharmacies. i've never seen it sold in the us. some recipes call for mustard seed, but i don't think that would give the same result.

you can get mustard oil in indian groceries. I would think it's the same thing? (Piercing but mellow and nutty once cooked.)

[divina]

My mostarda is not traditional Italian recipe.....
For the Italian one you do need Mustard Essence, which I was told was against the law in america( although available at indian stores as mentioned above) I think it says it is not for consumption..

The traditional mostarda, is candied fruits with a spicy sugar syrup, I would think impossible to make at home.
But most families, make more of a sort of applesauce version, cooking fruit and then adding 10 drops of mustard essence per kilo o fruit.
I like mine spicier!

In Florence you can buy the essence at Bizzari, listed ion my guide online.
as well as truffle essence and porcini too!

I am sure it is easy to get the Mostarda online!
Cremona is the city.... ( stradavarius) where the whole fruit mostarda is famous.

Edited by divina, 23 August 2005 - 01:30 PM.

[silverbrow]

Many thanks for that.

Divina, would you be willing to divulge your recipe for your non-traditional recipe and/or the apple sauce-like version?

[divina]

Sorry but my non traditional recipe is being produced by DArio Cecchini, I worked for him and he has the rights to my recipe.

The applesauce version, I can get for you, may be quince, and with the mostarda essence added at the end.

will get back to you!

[Ore]

Judy,

Is the red pepper 'mostarda' the one you are speaking of here, made by Cecchini?? I have a few jars here in LA and I love the stuff!!!

Ore

[divina]

yes, that is my jelly.. first called Judy's Jelly, then Cotognata Cecchini and now Mostarda meditteranea..

I created it when I worked with DArio years ago.. I am returning to collaborate with Dario on a new project soon!

I can buy mostarda so don;t make it. but here is a classic recipe.

2 kg fruit ( apricots, whole or cut in half, pitted: peaches halved and pitted. pears halved, mandarin oranges, pineapple, figs.)
1 kg fruit
mustard essence( I buy it in the farmacy here or at Bizzari in FLorence, laddress on my site)

Wash the fruit and let dry.
LAyer the fruit with sugar in a stainless steel pot or bowl and let sit 24 hours.
Over medium heat, bring to a boil and let cook for 5 minutes. turn off and let sit over night.
Repeat for a total of three times.
Add at least 6 drops of essence ( I like 10)

[erica graham]

I'm looking for a recipe for mostarda di Cremona, as we would like to have a go at making them, rather than giving in and buying.
Can anyone help??

Many Thanks
Erica

Host note: this message and the following were originally on a separate thread and have been merged into the older one for the sake of keeping information on mostarda in one thread

[albiston]

I'm looking for a recipe for mostarda di Cremona, as we would like to have a go at making them, rather than giving in and buying.
Can anyone help??

Many Thanks
Erica

We had a discussion about that just a short while back.

Look here.

[Marco_Polo]

Hi Erica

In addition to mostarda di frutta di Cremona, which with its pieces of candied fruit in a clear, mustardy syrup is, of course, de rigueur with bollito misto, zampone and other such traditional dishes, you could try making the less well known mostarda di frutta from Mantova. This version, I recall, is made primarily from apples stewed down in a mustard syrup (I would guess you could use powdered mustard if mustard oil or essence is not available) flavoured with spices such as nutmeg. I remember it sold not in manufactured jars but from big tubs, to scoop out into smaller tubs, purchased from the Alimentari. This apple mustard is used in the filling for the Mantovan speciality tortelli di zucca, pumpkin filled tortelli, that is so delicious especially at this time of year. It would be excellent, too, I'm sure, with grilled Gloucester Old Spot! And I think it might be easier to have a pop at recreating than the candied version from Cremona.

MP

[erica graham]

We are glutens for punishment, and have been able to find mustard essence so are going to give it a go with divina' s recipe from t'other thread that I was too blind to see!! Although the tortelli de zucca sound great!
I'll keep you posted if it works, although never having tried it myself, I won't be able to say if it has an authentic taste or not!
Lets face it, we spend three days making bread, so hopefully this wont take any longer!

Many thanks to all for ideas (even though in another thread!!)

Erica

[Marco_Polo]

We have been able to find mustard essence...

Where did you find it?

[erica graham]

MSK in Sheffield!

[divina]

Tweeking!!!!
2 kg of fruit
1 kg SUGAR!

oops

[Kevin72]

Is mustard seed oil the same as mustard oil? And do they work in this recipe, or is the mustard essence everyone's talking about a different thing altogether?

[fortedei]

Is mustard seed oil the same as mustard oil?  And do they work in this recipe, or is the mustard essence everyone's talking about a different thing altogether?

Mostarda, with all due respect to the other previous posters, in and around Mantova/Cremona is made with senape. Most often you buy senape from an apothecary.
It is not mustard oil. It is incredibly strong. Nadia Santini, perhaps 15 years ago, had my wife and me smell a vial of senape. It nearly knocked us over. But boy was the finished product great.
Nadia makes her own as does Romano Tomani at Ambasciata in Quistello. If you email them, I'm sure they'll give you the recipe because it's not something secret. I don't have their books (in Italian) with me, but it might even be in them. Basically, the only real difference between mostardas in that area is what fruit(s) are used.
Hope tihs is helpful.

[hathor]

Fortedei, now I'm a bit confused. I thought senape was just the translation of the word mustard....

[fortedei]

Fortedei, now I'm a bit confused. I thought senape was just the translation of the word mustard....

Senape is to mustard as parmigiano-reggiano is to grana. They are both cheese, closely related, both very good in their own way, but with a world of difference in taste.
Senape is most often translated as mustard. In fact, it comes from the white seeds of the mustard plant. It is the way the seeds are crushed and how it is turned into what I would call, perhaps incorrectly, a "must" (no pun intended) that is used in mostarda in the Mantova/Cremona area. To my knowledge, a chemist is the one who creates the senape. The difference between an artisinal mostarda and the industrial stuff that one, more often than not , sees in Italy, is truly astounding and it has nothing to do with the fruit (or in some cases vegetables) and sugar that is used. It has mostly to do with the quality of the senape.

[divina]

I will go to my Senape dealer... and get you the Italian details on how it is made.
When I buy it here ( forgive me for simplifying!) it is called Essenza di Senape.
In FLorence I buy it at Bizarri ( listed on my site) and you should never really have anyone sniff it!!!! it is so potent.
When they work with it they hold it as far away from their noses and eyes that they can!
the word Senape does translate to mustard.. but there are many kinds of mustards, from the french styles where the seeds are first cooked in wine, then crushed and the Italian where the essence is added to whole fruits, fruit purees and sometimes a fruit and nut pureeas well as the quice paste.

I will go and do a little foto documentary and blog about it next week.

The amount of Senape varies in doses..I prefer a kick in mine!
they also sell Cotognata senepata, which is a quince paste with the senape in it too!
At the holidays they do the veggies which look like jewels!

[StevenC]

I will go to my Senape dealer... and get you the Italian details on how it is made.
When I buy it here ( forgive me for simplifying!) it is called Essenza di Senape.
In FLorence I buy it at Bizarri ( listed on my site) and you should never really have anyone sniff it!!!! it is so potent.
When they work with it they hold it as far away from their noses and eyes that they can!
the word Senape does translate to mustard.. but there are many kinds of mustards, from the french styles where the seeds are first cooked in wine, then crushed and the Italian where the essence is added to whole fruits, fruit purees and sometimes a fruit and nut pureeas well as the quice paste.

The amount of Senape varies in doses..I prefer a kick in mine!
they also sell Cotognata senepata, which is a quince paste with the senape in it too!
At the holidays they do the veggies which look like jewels!

My grandmother bought a bottle of Essenza di Senape in Italy back in the early 1970s, and thirty years later it was still extremely potent... whenever I'd add the essence to a batch of mostarda, I'd go outside, put a wet rag up to my nose and add a couple of drops to the syrup. I ran out of it a few years ago, so I thought of buying some in Italy recently, but I don't think it would be appropriate to carry it back on an airplane!

Does anyone know if mustard essence is sold in the U.S.? You can find jars of mostarda di frutta here, but they seldom have enough kick, and I'd like to make my own vegetable mostarda.

[Franci]

No, mustard powder cannot replace the essence.

Edited by Franci, 18 December 2005 - 07:14 AM.

[divina]

It's not illegal to bring it back with you from Italy.
In Verona I bought it at a pharmacy!
here in Florence at Bizzari, one of my favorite shops, and very Bizarre!

I think the Mustard Essence gives more of a wasabi burn, not mustard.
My friend Andrea Perini in the
Central MArket is ow making Chestnuts, and mixed berries with a heavy simple syrup mostardo!
WILD

[balex]

Fortedei, now I'm a bit confused. I thought senape was just the translation of the word mustard....

Senape is to mustard as parmigiano-reggiano is to grana. They are both cheese, closely related, both very good in their own way, but with a world of difference in taste.
Senape is most often translated as mustard. In fact, it comes from the white seeds of the mustard plant.

I don't think this is correct. Senape is an Italian word that refers to exactly the same things that the english word "mustard" does. If tou ask for senape in an Italian restaurant, or in an supermarket they will bring you something pretty similar to what you would get in England or France. Made from the same types of seed. Perhaps you meant to say that your prefer Italian mustard to French mustard or English mustard.

There are a variety of different but related plants called mustard: brassica nigra, brassica hirta, brassice juncea and brassica alba.
A few moments of googling found this useful website about
mustard.

[divina]

Just to be confusing..
I can buy a Cotognata Senepata.. which is a quince paste.... with mostarda!

There are no rules in Italy!

[fortedei]

Fortedei, now I'm a bit confused. I thought senape was just the translation of the word mustard....

Senape is to mustard as parmigiano-reggiano is to grana. They are both cheese, closely related, both very good in their own way, but with a world of difference in taste.
Senape is most often translated as mustard. In fact, it comes from the white seeds of the mustard plant.

I don't think this is correct. Senape is an Italian word that refers to exactly the same things that the english word "mustard" does. If tou ask for senape in an Italian restaurant, or in an supermarket they will bring you something pretty similar to what you would get in England or France. Made from the same types of seed. Perhaps you meant to say that your prefer Italian mustard to French mustard or English mustard.

There are a variety of different but related plants called mustard: brassica nigra, brassica hirta, brassice juncea and brassica alba.
A few moments of googling found this useful website about
mustard.

Unfortunately, you and I are not speaking of the same thing. The senape I was referring to is not found in Italian restaurants in Italy. It has nothing to do with the mustard one sees on a table, Italian, French, English or any other kind. I am referring to the senape you get in an apothecary. This is the same "essence" that Divina referred to as well as Steven C (who said the essence was still moto forte, thirty years after his nona bought it). I must have been going to Italian restaurants in Italy for the last thirty-five years with "senepeless" Italian friends, for I've never heard one of them ask for senape. What food does one order and then ask for senape? I'm curious.
If you're in Italy, or if not, the next time you are, go into an apothecary and ask for senape. You'll see what is used in mostarda.
p.s. The web site you mentioned is not very helpful with regard to the senape used for mostarda. The sections on mustard do not mention Italy at all except for translating white mustard and black mustard into Italian and even then the site doesn't know the correct Italian word for "white." The search function did not return any hits for mostarda which as you know is not like mustard.

[balex]

Fortedei, now I'm a bit confused. I thought senape was just the translation of the word mustard....

Senape is to mustard as parmigiano-reggiano is to grana. They are both cheese, closely related, both very good in their own way, but with a world of difference in taste.
Senape is most often translated as mustard. In fact, it comes from the white seeds of the mustard plant.

I don't think this is correct. Senape is an Italian word that refers to exactly the same things that the english word "mustard" does. If tou ask for senape in an Italian restaurant, or in an supermarket they will bring you something pretty similar to what you would get in England or France. Made from the same types of seed. Perhaps you meant to say that your prefer Italian mustard to French mustard or English mustard.

There are a variety of different but related plants called mustard: brassica nigra, brassica hirta, brassice juncea and brassica alba.
A few moments of googling found this useful website about
mustard.

Unfortunately, you and I are not speaking of the same thing. The senape I was referring to is not found in Italian restaurants in Italy. It has nothing to do with the mustard one sees on a table, Italian, French, English or any other kind. I am referring to the senape you get in an apothecary. This is the same "essence" that Divina referred to as well as Steven C (who said the essence was still moto forte, thirty years after his nona bought it). I must have been going to Italian restaurants in Italy for the last thirty-five years with "senepeless" Italian friends, for I've never heard one of them ask for senape. What food does one order and then ask for senape? I'm curious.

Well, my children like to have mustard with steak sometimes. I have tried to talk them out of it, but without much success

Actually, I don't think we disagree. I stand corrected because I think that the Italian word senape does have a different denotation to the Enlglish word mustard since it also refers to the stuff you get in a chemist. (or apothecary for the more antique flavour). Though what would you translate that into English as?

Though, I think we do disagree since the stuff you are talking about would normally be referred to as "essenza di senape" rather than "senape".

I just don't like arguments of the type: "The wine they make in country X is not really wine at all: it is just fermented grape juice. The only real wine is that made in zone Y of country Z". It confuses a normative-aesthetic judgment (perfectly valid) with a completely bogus linguistic judgement,

[divina]

Nowadays, Senape is mustard as most of us know it.
Kids are having mustard and mayo on sandwiches and it is common now to find in grocery stores...
Thanks to McDonalds?

Yes I also use Senape for Essence too...
Depends where I shop!

[pedalaforte]

Does anyone have a good recipe for mostarda di Cremona or any Emilia Romagna mostarda? We just returned from ER and my wife loved this stuff, and we want to put some in our Christmas dinner tortelli di zucca!

She tried several internet recipes and none seemed to produce the syrupy, even runny, sharp mostarda we had in Zibello, Bologna, Modena, etc. The two recipes she tried produced a thick, jammy mostarda and most had mustard seed, which is not what we had there.

I did find a former post that discussed using "senape" instead of mustard. Is this "mustard oil" that we get in the U.S.? We definitely are looking for that punchy bite that the ones in ER had.

We especially would like a recipe that uses our apples. Of course, we can put apples in place of any fruit mentioned in the recipes.

Thanks.