Mostarda di Frutta (Italian Mustard Fruits) Recipe - Cooking The Globe (2024)

FAQs

What do you do with mostarda? ›

In Italian cuisine mostarda is used as accompaniment to enhance the typical local products, in particular cheeses and charcuterie. It can also be paired with many savory or sweet dishes, from the most traditional ones to the most unusual.

It can be served with fish – for example, spooned over roasted salmon – or served as a pickle in roast pork and sausage dishes. However, mustard fruit goes well in any dish where you might use mustard – as in sausages, cold meats, cheeses, and dressings. It pairs wonderfully with pecorino or gorgonzola cheeses.

Mostarda is spicy condiment made of candied fruit in a syrup with varying amounts of white mustard mixed into it.

Mostarda is a condiment made of candied fruit and a mustard-flavored syrup. In Italy, the essential oil is employed, which has the advantage of transparency.

Mostarda has an unusual flavor: somewhat sweet, because the fruit is candied in sugar syrup, but also spicy, with a powerful, pungent kick from the mustard.

It is excellent if paired with semi-matured cheeses or cuts of boiled meat such as tongue, roast beef and veal tail.

Edible parts of mustard (Brassica Sinapis): The edible parts in a mustard plant are mustard seeds and leaves. The seeds are used to make mustard oil and are used as spices.

Mustard's nutritional profile boasts a plentiful supply of essential minerals including calcium, iron, manganese, phosphorus and zinc. In addition to being a very good source of omega-3 fatty acids it also supplies tyryptophan, phosphorus, iron and protein. Mustard seeds are also a very good source of selenium.

You can eat mustard greens raw or cooked, but how you prepare them may alter the vegetable's nutritional content. Cooked mustard greens have higher levels of vitamin K, vitamin A, and copper, but the amount of vitamin C and E is reduced. Add these leafy greens to your diet by: Mixing mustard greens into a chopped salad.

Mostarda di Frutta is a traditional Italian condiment made of mustard, red wine, and various dried and fresh fruits. It's sweet but not too sweet, spicy but not too spicy! Perfect with grilled meats, cheese, charcuterie, or anything you like!

What is mostarda fruit? ›

Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.

The sweetness of the candied fruit is tempered by the spicy, astringent quality of the mustard oil, giving mostarda a sweet and spicy flavor profile reminiscent of a hot pepper jelly.

Mustard, or rather, its essence, is the special ingredient in Lombardy's mostarde. It is this hot and spicy, wasabi-like, nose-tingling, lingering scent that makes it a mostarda—not grape must. Mostarda Mantovana, Mantua's version, has been made essentially the same way for centuries.

Translate "MOSTARDA" from Italian into English | Collins Italian-English Dictionary.

Mostarda is an Italian condiment, usually served with boiled meat, and is made with a combination of fresh and dried fruits. You can double or triple this quick version, as it will keep in the refrigerator for a week or two and is great to have on hand to add flavor to lean grilled meats.

Dionnaise is a simple sauce consisting of a mayonnaise-based aioli combined with Dijon mustard. It's a very popular sauce to serve up on cheeseburgers or even alongside pommes frites. Dijonnaise is very easy to make and is a great sauce to help spice up any dish.

It's perfect with eggs or potatoes (i.e.: devilled eggs, egg salad, mashed potato, potato salad), and provides the right finishing note for simple cheese dishes like mac and cheese, raclette, or a grilled cheese sandwich. Add it to hot dishes at the end, not the start, to retain the spiciness on the palette.