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End of Summer..Mostarda Recipe from Cremona

Posted in Caro Diario.(dear diary..), cucina, cucina povere, Culinary Art, La Dolce Vita, recipes, Travel & customs, and Uncategorized

 

Photo credit wikipedia.org

 

copyright 2016 Art of Living, Prima Media,Inc/Maria Liberati

The city of Cremona is famous for a few  things..  fruit mustard and for  being the hometown of Antonio Stradivari.

As a boy, Antonio Stradivari heard for the first time, a violin, and was so fascinated by its’ voice that he set about to construct one that emitted the most beautiful sounds…..

phioto credit: WIKIPEDIA.ORG

In the town of Cremona Italy lies a plaque bearing homage to its’ most famous citizen

HERE STOOD THE HOUSE
IN WHICH
ANTONIO STRADIVARI
BROUGHT THE VIOLIN TO ITS HIGHEST PERFECTION
AND LEFT TO CREMONA
AN IMPERISHABLE NAME AS MASTER OF HIS CRAFT.

 

Cremona is famous for it’s Mostarda (Mustard) not the typical mustard..it is more like a sweet and sour fruit sauce .. served as a condiment for meats, cheeses..typically made at end of summer and through fall to preserve the seasonal local produce that  is typically used..In this recipe be sure not to over cook the fruit, it should remain whole and solid.

Hmm..wondering if this condiment  provided any inspiration to create such a beautiful instrument –the Stradivarius violin

..  an interesting and healthy way to use up all the fruits and vegetables of fall and those lingering from summer..

 

Mostarda di Cremona (Mustard of Cremona)
4 lbs of fresh fruit mixed in any combination (plums, apples ,pears, apricots, figs)

2 cups sugar

1 1/2 tablespoons  of powdered mustard that has been dissolved in a tablespoon of white wine (I am using Colman’s Mustard)

Clean, seed and remove any stones, seeds, etc from fruits. Skin apples and pears. Cut into small pieces and place in large pot, pour sugar on top and stir. Let sit for 24 hours. Then bring to a boil and boil for 5 minutes.  Remove from heat and repeat this another 2 times (boiling for 5 minutes and let stand for 24 hours). Place in wine/mustard mixture and stir well, but be  careful not to break up fruit. Place in jars that have been sterilized for preserving and store. Wait 24 hours before opening.

 

For more great recipes get your award winning copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition

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