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Involtini alla mostarda di Cremona
Rolls with mostarda
Ingredients |
- 200 grams of Chorizo or similar sausage
- 2 tablespoons of white bread, soaked in milk and
squeezed
- 2 egg yolks
- 2 tablespoons Grated parmigiano cheese
- salt and pepper
- 1 kg of scaloppine
- 300 grams of Mostarda
- 1/2 cup of butter
- 1/2 cup of dry white wine
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Preparation |
How to make the Involtini alla mostarda di Cremona:
Mix together the sausage meat, the
bread, the yolks and the parmesan cheese. Salt and pepper as you like, and
mix very well. Put the sausage meat on the scaloppines together with a
teaspoon of mostarda cut in small pieces. Roll the scaloppines and secure
them with a piece of string.
Warm up in a pan the butter at medium
heat and cook the involtini for about 15 minutes, turning the around often
so hat they will cook equally on all sides.
Take the involtini out of the pan and
put them on a separate dish. Add the wine to the pan ed mix very well at
slow heat.
Add 2 tablespoon of water, put the
involtini back in the pan and cook at slow heat for 10 minutes, adding
some more water if it is needed to prevent the involtini alla
mostarda from sticking to the bottom of the pan.
Serve with the remainder of the Mostarda.
Serves 4
 Mostarda (Mustard) di Cremona Frutta Mista
An unusual specialty originating in
Cremona, in the Lombardia region of Italy, traditional Mostarda is a mixture
of whole fruits preserved in simple syrup and mustard oil. Its origin goes
back to the honey, mustard, oil and vinegar condiments of the Roman Empire
most likely originating from the need to preserve fruit.
While it has the taste and sweetness of
citrus fruits, Mostarda also contains mustard oil, which accounts for its
"kick". This Mostarda is made with citrus strips and has a sweet, yet
slightly spicy twist. It is traditionally served with a variety of foods
such as cold boiled meats, hams and pork loin, roasted turkey, leg of lamb,
cheeses and game. Used much the same way as chutney.
Mostarda was invented in the 14th Century and was then called mosto ardente, or
ardent must, because it was made with grape must and ground mustard seed.
This aromatic mixture was then used to preserve fruit for long periods of
time. Eventually, the fruit preserved in this manner came to be known as
Mostarda.
Albeit the origins of Mostarda go back to the 14th Century, its use spread only in
the mid 17th Century, especially among farmers in Northern Italy.
The most typical of all Italian Mostardas' is the one made in Cremona using fruit,
mustard essence, sugar and whole candied fruit. This Mostarda is
traditionally served with Bollito misto di carne, a variety of boiled
meats.
There are also other kinds of Mostarda, among which, the Venetian Mostarda, made with
chopped fruits and used as an accompaniment for Panettone and Pandoro. The
Mostarda of Parma, less known than its kin, but is equally delicious. This
latter kind of Mostarda is made with pumpkin, mustard oil, white-fleshed
watermelon, apples, pera cotogna (pear-shaped quince) and lemon
juice, This is the perfect match for cheeses and boiled meats.
In Lombardy, other than the Mostarda of Cremona, the one from Mantua also
deserves to be mentioned. The older one of the two, this Mostarda is the
main ingredient of Mantua’s delicious specialty: pumpkin Tortelli. It is
made with quince, mustard oil and sugar.
An article on the
Mostarda di Cremona".
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1997-2010 © Enrico Massetti
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