56 replies to this topic

[Anna N]

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.

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.

[Katie Meadow]

Mario Batali's recipe for Mostarda di Cremona from Molto Italiano is fairly runny and quite hot. It may not meet all your criteria, since it does use mustard seeds along with dry mustard and (being Batali) hot red pepper flakes. I have made it several times and always to rave reviews. He calls for fresh pear along with a variety of dried fruits, so I would think you could sub your apples. I have juggled the proportions using more pear and dried figs and cherries and less raisins and it's always fantastic. I serve it as he suggests with coppa (mild) for a starter.

[hathor]

From what I understand, U.S. mustard oil is not senape.
Senape must be purchased from an Italian pharmacy, it is incredibly strong and dangerous stuff to work with. Dangerous in the sense that you do NOT put the bottle up to your nose and sniff it or you will literally burn out your sinuses.
I've brought it back for different chefs who were unable to source it in the U.S...and these guys know how to source ingredients, so you may have to go with the Batali recipe until your next trip to Italy.
And, oh, I wouldn't declare it!!

[jmolinari]

I had my parents bring me the "essenza di senape" from Italy a few years ago as i was going to make mostarda. It has to be bought in pharmacies as a number of people have said, but i do not believe it is an oil, in fact, mine evaporated.

Basically i thikn you need to have someone get it for you from Italy.

[Maureen B. Fant]

I had my parents bring me the "essenza di senape" from Italy a few years ago as i was going to make mostarda. It has to be bought in pharmacies as a number of people have said, but i do not believe it is an oil, in fact, mine evaporated.

Basically i thikn you need to have someone get it for you from Italy.

Yes, "essenza di senape" is the correct term. "Senape" tout court is what you put on your wurstel. It is the essential ingredient in mostarda and is hard to find even in pharmacies, I believe, but that is where you start looking.

[divina]

I get mine at Bizzarri in Florence.
In northern Italy I got in in a Pharmacy.

[Katie Meadow]

This thread has convinced me it's time to make another batch. My brother-in-law makes wine (it's good) and gives us a case for xmas every year so it would be nice to give them something home-made. They aren't exactly vegetarians, but they don't eat much meat and probably no pork. They do like very hot spicy foods, though. What might I suggest they eat the mostarda with, assuming salumi is not their cup of tea? Shrimp? Vegetables, cooked how?

[hathor]

This thread has convinced me it's time to make another batch.  My brother-in-law makes wine (it's good) and gives us a case for xmas every year so it would be nice to give them something home-made. They aren't exactly vegetarians, but they don't eat much meat and probably no pork. They do like very hot spicy foods, though. What might I suggest they eat the mostarda with, assuming salumi is not their cup of tea? Shrimp? Vegetables, cooked how?

Sharp cheeses

[Kerry Beal]

Can senape be mailed without concern within europe? (taking proper precautions of course)

My attempts to get anyone heading to Italy to bring me some back to Canada have so far been unsuccessful. I will be in Belgium in February and if it could safely be mailed perhaps I could have some waiting for me to smuggle home.

[hathor]

Kerry, I tried to dig around to find the flash point of senape, or any info on the volatility and I came up empty.
Flash points on some essential oils are surprisingly low. That being said, wrap it in a lot of bubble wrap and go for it. Spills or a broken bottle would be a bad thing.

[divina]

Pre 9/11 I travelled with it in my handbag!
Now I would make sure it was sealed.. and put it in my luggage.

[andiesenji]

I got a small bottle from a friend whose son is a flight attendant and regularly has flights to both France and Italy. The entire top of the bottle was sealed with a rubbery substance (I first thought it was red wax) and the entire bottle was shrink-wrapped. He then put it inside a thick plastic container with a screw top. His carry-on is never in an unpressurized part of the plane.

It only takes a couple of drops to "flavor" a pint of syrup in which the fruits are immersed.
I haven't prepared the sauce type (or "chutney" type as a friend calls it). We like the whole fruit type, it's not quite as strong.

[johnder]

A good friend of mine brought me back a bottle of Senape from his trip to Italy, haven't used it yet. Looks like this weekends project!

john

[piazzola]

Isn't this known as mustard?

[Anna N]

Isn't this known as mustard?

Nope! If you start reading at the beginning of this topic you will see that this question was addressed early on.

[hathor]

A good friend of mine brought me back a bottle of Senape from his trip to Italy, haven't used it yet.  Looks like this weekends project!

john

Just be careful!! Weinoo has told me of your enthusiasm....don't be tempted to sniff and taste. Trust in the power of the senape......

[divina]

They give me an eye-dropper when I buy mine.
10 drops to a kilo of fruit in syrup to start!

open away from face!
DO NOT BREATHE IN!

even when they sell it to me, she holds her breathe and away from her face.

[weinoo]

I'm pretty sure that customs wouldn't necessarily understand the need for this:



I purchased a few bottles of this at a beautiful farmacia in Bologna during our recent trip - the pharmacist needed to special order it, but it came in the next morning - haven't experimented yet, and I'm looking forward to seeing/tasing johnder's results.

[Kerry Beal]

So now I need to figure out which one of you I can convince to send me some in Belgium!!! There's chocolate in it for you!!!

[andiesenji]

So now I need to figure out which one of you I can convince to send me some in Belgium!!!  There's chocolate in it for you!!!

Are there no import stores in your area?
In addition to the Italian product, there is one made in Sweden, that is used in pickles (mustard pickles, naturally) and is essentially the same food product, as opposed to the "stuff used on the skin for chest congestion."

I just learned this while chatting on the phone with a basenji breeder who lives in Sweden and whose mother still makes her own pickles, pickled herring and other "homey" foods. (And doctors the family with home remedies, including the famous mustard plaster, which Mia states she and her siblings took care to always exhibit a facade of good health to avoid!)
She has given me some great recipes since I first met her in the late '70s so I am pretty sure she knows her stuff.

She spelled it for me - senapsessens olja -

[Kerry Beal]

So now I need to figure out which one of you I can convince to send me some in Belgium!!!  There's chocolate in it for you!!!

Are there no import stores in your area?
In addition to the Italian product, there is one made in Sweden, that is used in pickles (mustard pickles, naturally) and is essentially the same food product, as opposed to the "stuff used on the skin for chest congestion."

I just learned this while chatting on the phone with a basenji breeder who lives in Sweden and whose mother still makes her own pickles, pickled herring and other "homey" foods. (And doctors the family with home remedies, including the famous mustard plaster, which Mia states she and her siblings took care to always exhibit a facade of good health to avoid!)
She has given me some great recipes since I first met her in the late '70s so I am pretty sure she knows her stuff.

She spelled it for me - senapsessens olja -

I've checked with the Italian importers here and it's not something that they are able to import.

Haven't tried the Swedish importers yet though.

[andiesenji]

Check in middle eastern stores too. They also make mustard pickles at home.
My favorite middle eastern store that was here in Lancaster closed three months ago. (Sob!)
(Building being torn down to make room for an industrial park.)
And they carried mustard oil. I don't know if it was the Italian product because I never looked that close. They had it in a cabinet with the expensive spices and essences.

[Katie Meadow]

Now that this thread has turned into "How can I make Mostarda in the most dangerous and difficult way possible," I just want to thank someone upthread who suggested strong cheese as a good accompaniment. I made my usual over-the-counter Batali version that uses good old fashioned Colman's mustard powder and took it to a party with my usual coppa. Someone had brought a Cambazola so I tried it with that and it was wonderful. I have a Stilton and some kind of young pecorino here, so I'm going to indulge in my newfound combo NOW--while you all are waiting for your illegal pharmaceutical shipments packed in a Maltese falcon or something! eGers, you are a scream!

[weinoo]

I just want to thank someone upthread who suggested strong cheese as a good accompaniment. I made my usual over-the-counter Batali version that uses good old fashioned Colman's mustard powder and took it to a party with my usual coppa. Someone had brought a Cambazola so I tried it with that and it was wonderful. I have a Stilton and some kind of young pecorino here, so I'm going to indulge in my newfound combo NOW--while you all are waiting for your illegal pharmaceutical shipments packed in a Maltese falcon or something! eGers, you are a scream!

Oh, that must've been hathor .

[divina]

I won't be back down in Florence until after Christmas but can send some up to Belgium..
no problem!

[Kerry Beal]

I won't be back down in Florence until after Christmas but can send some up to Belgium..
no problem!

Thank you, thank you, thank you.

[StevenC]

I've been doing some research into this. The authentic ingredient, mustard seed oil, is a distillate of the chemical (Allyl isothiocyanate) that results from the reaction of two components in mustard when the seeds are ground and mixed with water or another liquid. It's apparently banned as an additive in the United States, and I can understand why... years ago, my grandmother brought a bottle back from Italy to use in making mostarda. When she's open the tiny bottle, she'd put a wet dishcloth over her face and add no more than a single drop of liquid to the mostarda. Even with this minute amount, the entire kitchen would immediately fill up with a noxious mustard smell, burning your nasal lining. The mostard was fantastic, however. It had the same effect as a powerful kick of wasabi.

I'm thinking of grinding black mustard seeds in a mortar and then soaking them in some grain alcohol--I think the chemical in question may be more soluble in alcohol than in water. Afterwards, I'd add it to the mostarda. Has anyone every tried something like this?