Mostarda Mantua

Name: Mostarda Mantovana
Cook time: 15 min
Cuisine: Italiana
Ingredients: 2 kg di mele,; 400 g di zucchero; 6 gocce di sciroppo (miele e vino bianco) alla senape olio per friggere

Mostarda Mantovana

Mostarda sweet and pungent apple, ideal with pumpkin tortelli, boiled meats and roasts.

Easy

Lombardy

EasyLombardy

There Mostarda Mantovana is an apple preserve with a sweet, aromatic, and tangy character, designed to accompany savory dishes. The fruit's sugary component is balanced by the mustard, while the honey and white wine in the syrup contribute to a more complex profile. The consistency retains the presence of the apples, enveloped in a syrupy layer thickened by cooking. The technique combines a prolonged infusion, a brief boil, and a simmering. skillet of iron with oil, followed by the addition of cold mustard. It is a product intended for storage in glass jars and is used primarily as a filling for pumpkin tortelli; it can also accompany boiled and roasted meats. The recipe is referred to as Lombard.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the apples

Peel the apples and remove any unusable parts, then slice them evenly. Evenly slicing promotes even cooking and allows the sugar to distribute better throughout the fruit. Collect the slices in a large bowl, avoiding leaving them exposed for too long before infusing.

Leave to infuse

2880 min

Add the sugar to the sliced apples and mix carefully, so that each slice is coated. Leave the mixture infused for 48 hours: during this rest the sugar attracts the fruit juices and a syrup is formed. The mixture It's ready when the apples are immersed in a sweet, fragrant liquid.

Bring to the boil the mixture

15 min

Transfer apples and syrup to a saucepan And bring to a boilBoil for 15 minutes, maintaining a regular and controlled cooking. The mixture It should soften and thicken slightly, without completely losing the recognizability of the slices. Turn off the heat when the syrup appears thicker and the boil is evenly distributed.

Fry the hot apples

Heat the oil in a skillet of iron and pours the mixture While still hot, fry briefly, stirring carefully to distribute the heat between the apples and syrup. The mixture should be hot and well-combined, without burning the sugar. Check the color, which should remain light and golden, and stop cooking if it tends to darken.

Let it cool

Take off the skillet Remove from the heat and let the mixture cool completely. Do not add the mustard while it cools. the mixture It must release any residual heat before flavoring. This step is complete when the apples and syrup are cool to the touch and the consistency has stabilized.

Add the mustard

Unite to the mixture Add 6 drops of cold mustard syrup, made with honey and white wine. Stir gently until evenly distributed. The result should have a pungent, distinctive aroma, while maintaining the sweetness of the apples and sugar.

Jar and seal

Transfer the mostarda Pour the apples and syrup into glass jars, distributing them evenly without leaving any visible gaps. Seal the containers tightly. The mixture is ready for storage when the jars are sealed and the contents appear homogeneous, with the slices immersed in the syrupy part.

Chef's Tips

Add mustard only when the mixture of apples is completely cold, so you preserve its pungent aroma without altering its flavor with heat.