Citrus Mostarda (a Condiment for Prosciutto & Other Cured Meats)
Mostarda & Charcuterie Plate
There are many versions of mostarda, an Italian fruit relish finished with mustard seeds. This citrus version of mostarda is from Sicily and has a strong sweet-sour flavor common in Sicilian cuisine. The full spectrum of citrus flavors is represented, from sour lemons and limes to sweet navel oranges. It is also a very colorful relish, with yellow, orange, and green diced peels.
This mostarda is served as a condiment for prosciutto, salamis, and other cured meats. The tart fruity flavor accents the salty meats. For a nice meat platter, serve the mostarda with a few different meats (prosciutto, speck, coppa, etc), some crostinis, and pepperoncini.
I’ve written a general recipe here, based on the way I used to make this dish at work (in, of course, far greater amounts). The recipe can be changed around; if you can’t find blood oranges just use another navel orange or two.
Heat & Knives
The Recipe
Source: I learned this one at work.
2 lemons
2 limes
2 navel oranges
2 blood oranges
2 grapefruits
1 cup diced apple
1 cup diced pear
1 cup diced pineapple
1/2 cup simple syrup (1/4 cup water & 1/4 cup sugar brought to boil)
1 1/2 inch piece of ginger, cut in half and lightly crushed
pinch of cayenne
red and yellow mustard seeds to taste
Cut off the ends of each citrus fruit, and make a slit down the side. Place the fruit on its side and, with the knife starting in this slit, make one cut all the way around the pith, to remove the peel in one piece. This takes a bit of practice. Turn the fruit as you cut, and don’t cut into the fruit itself. Take the juice of all the fruits, and set aside.
Take each citrus peel and lay it on the cutting board, pith side up. Pressing down on the peel, slide the knife down the peel to remove most of the pith. Cut the peel into 1/4 inch dice.
Bring a pot of water to boil. Blanch the diced peel three times, for about 30 seconds at a time, each time shocking it in a bowl of ice water. This softens the peel while keeping its bright color.
Pour the juice into a large skillet over medium-high heat. Add the blanched peel and the diced apple, pear, and pineapple. Simmer until the juices are reduced by half.
Add the simple syrup, and stir well to incorporate.
The relish should have a thick consistency and should not be too watery. Remove it from the heat and add the ginger, cayenne, and mustard seeds (enough to spread around; each spoonful should have some seeds). When cool, remove the ginger and discard.
The mostarda contains a lot of acid and sugar, so it will keep a long time in the refrigerator.
This is a very complicated recipe for a relish, but its fun to make. Let me know if you do.
