Unknown Dishes in Turin - Recipes?

[amdellutri]

I just got back from Turin Italy. Was there on business (another job), but we had a dinner one night at a pretty good restaurant called Tre Galli. We had a 6 course tasting menu. Great food, we were stuffed and closed the place after Midnight. We had people from Italy, France, Portugal and the US. You should have heard the translations going around the table all night.

I have been able to find recipes online for everything we had except two things that I didn't get the name of.

One looked like a Greek Dolmades, but was an Italian version with a Garlic Sausage filling, no rice or anything else. The other was some type of spiced fruit that was served with Bollito Mista, Boiled Meats and Vegetables.

Does anyone have a clue what they are called and know where to find a recipe for them.

Thanks,

Angela

[weinoo]

The spiced fruit mixture was most likely a mostarda, which is a sweet and sour condiment made from any of various fruits, and is the traditional accompaniment to boiled meats (usually seen in Emilia-Romagna).

[amdellutri]

The spiced fruit mixture was most likely a mostarda, which is a sweet and sour condiment made from any of various fruits, and is the traditional accompaniment to boiled meats (usually seen in Emilia-Romagna).

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Thanks, this makes sense now. I thought someone at the other end of the table said something about Mustard. I just looked it up on Wikipedia. This is what we had. Thanks Again.

I also just found I can purchase this through amazon.com (igourmet.com).

Sperlari Mostarda di Frutta $10.99

http://www.amazon.com/Sperlari-Mostarda-di...14880159&sr=8-1

Edited July 1, 2008 by amdellutri (log)

[Maureen B. Fant]

...

One looked like a Greek Dolmades, but was an Italian version with a Garlic Sausage filling, no rice or anything else. The other was some type of spiced fruit that was served with Bollito Mista, Boiled Meats and Vegetables.

Does anyone have a clue what they are called and know where to find a recipe for them.

Thanks,

Angela

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You got the mostarda. The other doesn’t ring any bells, but I doubt it was wrapped in a vine leaf. Was it a cabbage leaf? Savoy cabbage? chard? The generic term for things that are rolled up and wrapped is involtino, and involtini di verza (stuffed cabbage) is a definite maybe for you.

[amdellutri]

It wasn't chard. I would have noticed the red stem. Maybe a Savoy Cabbage. I bought some Cotechino. I can play with Savoy Cabbage and see if this was it.

Thanks for the information.

Angela

[Maureen B. Fant]

It wasn't chard.  I would have noticed the red stem.  Maybe a Savoy Cabbage.  I bought some Cotechino.  I can play with Savoy Cabbage and see if this was it.

Thanks for the information.

Angela

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What red stem? I've never seen chard with a red stem in Italy. Savoy cabbage is unmistakeable. The leaves are light green and very crinkly even when cooked.

[Adam Balic]

Most chard doesn't have red stems, so that remains an option.

[amdellutri]

You're right. My father used to use Red Chard, but I forgot there are other varieties.