Mostarda di frutta is quintessential Italian
Have you ever heard of mostarda di frutta? If you’ve been in Northern Italy during the
winter there’s a very good chance it’s been on many restaurant menus as an
accompaniment to a meat dish. Mostarda
is major flavor bomb. It is often served
with the classical bollito misto (an
over-the-moon tasty assortment of boiled meats), however, it can also be found
as a side relish with cheeses that can take its sharpness. I’ve even seen it served to the side of sausages,
or even spooned over fish.
I think of mostarda somewhat like an Italian version
of chutney. While some may think because
of its name that it’s a type of mustard, it is not. (It does, however, have mustard oil as an
ingredient). Although it has sugar and
fruit, it is definitely not a jam or jelly---and it is not sweet. It has cayenne, but it is not spicy. It’s not salty or acidic. In fact, it’s none
of these things alone. It
is, however, a unique combination of sweet and savory, salty and spicy, with just
enough of an acid backbone.
Often referred to as simply “mostarda,” this yummy
condiment can easily be made at home, or can be purchased online or in upscale
markets such as Whole Foods. It can be
made with a variety of fruits (although the area in which it originated often
used quince and grapes in the beginning).
I’ve seen it made with everything from cherries and figs, to plums and
even citrus.
Mostarda di frutta is uniquely Italian. It’s also a classical wintertime condiment. Why not have a bollito misto party ? (Similar to a fondue party only with bollito misto placed in the center of the table in the pot in which it was boiled.) Bring out
some great Barolo or Amarone and invite a group of Italophiles over for a
night of wining and dining. I guarantee
you that everyone will go wild over the mostarda!
Buon
appetito.
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