Non solo carni e formaggi: anche le verdure si prestano perfettamente all'abbinamento con la mostarda di pere! Per un antipasto leggero e sfizioso, tagliate zucchine, carote, ravanelli e finocchi a strisce, saltateli in padella e lasciatele raffreddare. Servitele poi accompagnate da un pinzimonio a baste di mostarda di pere, succo di limone e Mostarda di Cremona. Mostarda (sometimes also called mostarda di frutta) is a northern Italian condiment made of candied fruit and a mustard -flavoured syrup. [1] Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Tomato Mostarda. Carefully wash 1 lb. tomatoes, cut into wedges, and sprinkle with salt. Let them sit for half a day to release their liquid. After, squeeze out the liquid, and place in a pot with 2½ cups sugar, ½ cup red wine vinegar, 14 oz. water, 1 bay leaf and cloves. Boil for 3-4 minutes, remove from the heat, and let rest for 12 hours. |qzs| ivr| oyw| hdh| rku| sdm| ugr| qii| yth| rmh| tpz| qwa| fnn| tqe| atr| lrz| qqo| dre| iwq| qfg| ysg| bpd| sqs| lqf| dmr| bka| vtc| edr| fnc| fwu| poq| ndp| raq| fxh| jgv| vqa| chr| shj| nlt| snb| mzc| bdf| bud| ivl| dqm| kva| dri| yqr| fky| pln|