Pear mostarda is the perfect accompaniment to emphasise the flavour of many savoury dishes: especially cheeses, both soft and mature ones. Pear mostarda and cheeses: The perfect pairing Pear mostarda represents a perfect balance between the sweetness of pears and the crisp aroma of mustard: for those who want a traditional mostarda, with an intense flavour. Preparing pear mostarda in the traditional way requires time and patience, but once it’s ready the result will pay you back for all the work during the preparation. Nowadays pear mostarda is prepared keeping up the tradition which began in the early 1900s with the founder of the company, Luigi Lazzaris. Once you add the mustard it’s time to fill the sterilized jars with the mostarda and let them rest for a month.Traditionally the spicy taste should be very perceptible, especially if you want to prepare a sauce to be paired with cheeses or other savoury dishes. Depending on tastes, you may choose to add mustard seeds or mustard essence: it depends on how much you want your mostarda to be spicy. By now this is the fourth day of preparation: it’s time to add mustard to the preserve.Let the pears rest once again: repeat this process three more times, always respecting the 24 hours maceration time. After this time, it will be necessary to collect the juice produced by the maceration process and simmer it in a casserole for a few minutes: pour the hot syrup over the pears.Let them rest under a dish cloth and let them macerate for at least 24 hours. Put the fruits in a mixing bowl and pour the sugar to cover the preparation. Peel and cut pears in 4 pieces, removing the core. Everything starts from fruits: the most suitable pears for mostarda preparation are the white ones.Which are the traditional ingredients of pear mostarda? Pear, sugar, mustard, glucose syrup and water.Īccording to the oldest recipe of pear mostarda, its preparation takes several days. It is necessary to carefully choose the ingredients, mix them together in the right proportions and let them sit in order for them to contaminate each other with their flavours. Preparing pear mostarda following the traditional recipe requires a long and laborious process. Which are the secrets of pear mostarda? Let’s discover them all, starting a trip through the exploration of this very peculiar sauce: from its traditional preparation to the recipes you can try to fully taste its flavour. Have you ever tried cheese with pear mostarda? A fragrant and spicy sauce, which emphasises the flavour of both sweet and savoury recipes. Starting from the classical preparation with quince, many other versions have shown up during the centuries: among the most famous and appreciated versions we can mention pear mostarda. During the following century mostarda started to spread across the rest of Italy, reaching the banquets of the noble’s families. First evidences of the use of mostarda date back to the 16 th century, when the farming families in Northern Italy used to prepare its classical version, the one with quinces. Once upon a time it was used in order to preserve food longer, today mostarda is a specialty of the Italian cuisine. Mostarda is a preparation with a very long story behind. Pear mostarda and cheeses: The perfect pairing.
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