1 kg quince
500 g sugar
13/14 drops of mustard essence per kg
Peel, de-core and finely slice the quince.
Mix with the sugar and allow to rest for 24 hours.
Drain the juice, allow it to thicken for a few minutes and then add it to the fruit again.
After 24 hours, repeat the operation.
Then after a further 24 hours, boil the juice and fruit slices for a few minutes.
When the mixture has cooled, add the mustard essence and immediately hermetically seal the jars. Today, quinces are rather rare and so they can be replaced with Campanine/Renette apples or other apple or pear varieties. However, the fruit should always be very firm and even slightly unripe. The mostarda is excellent served as a starter accompanied with Grana Padano or soft cheeses.
Wine pairing: Metodo Charmat sparkling white wine, Alto Mincio, IGT
Chef Monica Campagnari – Ristorante Corte Uccellanda at Castellaro Lagusello
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