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.
I think you will find if you check the topic that the conclusion seems to be that senape and mustard oil are NOT interchangeable and that even in Italy senape is not easy to obtain. I recently spoke with someone who said it was available in Italy in pharmacies.