Tag: mustard

Pandoro stuffed with mascarpone and Vicenza mustard – Italian Cuisine

Ingredients for 10 people

1) Prepare the mustard. Peel quinces, renette is pears, cut them into cubes and put them in a saucepan. Add the pulp of peeled lemons live and chopped, the wine and 1/2 glass of water; cook for 20 minutes over moderate heat. Pass everything through a vegetable mill, then put the puree back into the pot with half of the candied fruit, lo sugar and two nice pinches of salt; cook until the mixture has the consistency of a jam. Turn off and after a few minutes add themustard essence: stay away from the pot to avoid irritating your eyes with exhalation. Cover and leave to cool (if you do not use mustard essence, blend 1 heaping tablespoon of yellow mustard seeds, dilute the flour obtained in half a glass of sweet white wine and join the fruit blend immediately after passing it).

2) Mount the cream with the electric whips and then add it to the mascarpone cheese with a hand whisk.

3) Cut the Pandoro in horizontal slices of 2 cm thick. Spread them with mascarpone cream, add a little mustard to each one and recompose the Pandoro staggering the slices in order to obtain a "Christmas tree" effect; decorate the tips with i remaining candied fruit.

Sweet and sour mackerel and zucchini recipe with mustard sauce – Italian Cuisine

Ingredients

400 g mackerel fillets
5 courgettes
sage
rosemary
Pine nuts
shallot
laurel
mayonnaise
rustic mustard
apple cider vinegar
extra virgin olive oil
sugar cane
salt

Duration: 30 min

Level: Easy

Doses: 4 people

For the mackerel and sweet and sour zucchini recipe with mustard sauce, peel the zucchini, cut them into sticks, blanch them in a pan with a drizzle of oil for 2 minutes, then add a sage leaf, a bay leaf, a sprig of rosemary and two tablespoons of pine nuts, previously toasted.
Mix, cook and blend with 3-4 tablespoons of apple cider vinegar; also add 15 g of cane sugar, let the vinegar evaporate and continue
cooking for another minute. Mix 2 tablespoons of rustic mustard with a tablespoon of oil, half a teaspoon of finely chopped shallot, a tablespoon of mayonnaise and a tablespoon of water.
For the mackerel: cook the mackerel fillets in a non-stick pan with a drizzle of oil and a pinch of salt on the skin side for 3-4 minutes, then turn them over, turn off the heat and let them rest for 3-4 minutes. Serve with the sweet and sour courgettes and the mustard sauce.

Mustard Vinaigrette – Recipe Mustard Vinaigrette from – Italian Cuisine

There mustard vinaigrette it is a variant of one of the most classic of condiments: the vinaigrette. The basic principle is the same, that is the emulsion between oil and vinegar, but in addition mustard must be added, with its pungent flavor, perfect for vegetables and salads, but also for meat dishes. Again, my advice is to prepare it at the last moment, as resting oil and vinegar would tend to separate, so in case they would have to be re-emulsified again. As with the classic version, you can also add aromas here at the end of the procedure. Now I leave you with the recipe and we'll read you later.

Put salt, pepper, mustard and vinegar in a small bowl and mix until the salt has completely dissolved.
Then add the oil flush, stirring in the meantime with a hand whisk, continuing to mix until a homogeneous seasoning is obtained.

The mustard vinaigrette is ready: add spices or herbs to taste, or use it immediately as it is.

Gordon Ramsay Recipes