What is Mostard?

In Italy, it is a common accompaniment of many salty meals with fine sweet spices known as Mostarda . This accompaniment is paired with masses and other foods and is made by softening the fruit in the sweet brine sugar and orange juice, which is also colored with mustard oil or dominant kick powder. The result is about two weeks in glasses for about two weeks, a slightly spicy candied fruit salad used to supplement mostly salty meals.

Mostard has been produced for at least five centuries, according to the magazine La Cucina Italiana or Italian cuisine . It is included by the well -known Belgian chef Lancelot de Casteau in the Italian cookbook 1604 called Overture de Cuisine , which is published online on the website of medieval cooking. The magazine also shows that almost a century earlier there was a glass of spices with the famous Italian Catherine de 'Medici when it went at the beginning of the 16th century to marry the French prince to even completeAlly became King Henry II. This meal has evolved in northern Italy to the point where many cities use their own unique ingredients.

Sometimes the fruit is used for Mostard one type, such as pieces of pears, grapes or apples. More often, however, it seems that chefs use a mixture of fruit to provide more guests of their favorite. The 1604 assortment includes orange peel and a quince similar to a pear, chopped into small pieces. These are combined in syrup made of sugar, mustard and even pink water for service.

The basic method has not changed much, unlike the ingredients. One recipe begins with washing and cutting any number of fruit to pieces similarly in size, with berries and grapes usually intact. This is liberally headed by sugar and perhaps citrus peel, then immersed in a series of night juices in the fridge. The next day is fruit -borne, liquidboiled, added mustard oil or powder and the liquid is again cooling for further rest in the refrigerator. Once the liquid is properly spicy and sweet, it is poured on the top of the glasses wrapped with a firm fruit salad. These closed containers are postponed in a cool and dry place for at least two weeks.

According to la Times Critic Sarah Taylor magazine, this food goes well with several types of other foods. Richer slices of stewed or roast red masses are suitable for sweet and mustard decorated with Mostard . Another meal that is equally accessible to treatment is cheeses. La Cucina Italiana adds pasta, fish and poultry to this list of popular pairs, with the most popular service as part of a cooked roast bowl called the Bollito Mino .