Mostarda di Cremona with Stracchino and Salami

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

4 dried figs, cut 1/2-inch cubes
1 unripe pear, peeled and cut 1/2-inch cubes
1/2 cup dried apricots, cut in 1/2-inch cubes
1/2 cup sundried cherries
1/2 cup dried apples, cut in 1/4-inch julienne
1-1/2 cups sugar
1-1/2 cups dry red wine
1/2 cup prepared mustard
1/4 cup mustard seeds
1 lb. stracchino
1 lb. salami
1 loaf crusty bread

INSTRUCTIONS

Place figs, pear, apricots, cherries, and apples into a mixing bowl and stir to mix. In a saucepan, heat sugar and wine together until boiling. Remove from heat and stir in mustard and seeds. Pour over fruit and allow to steep 24 hours. Jar and refrigerate. Serve Stracchino, salami and bread on a board with a bowl of mostarda on side.

CHEF COMMENTS

* Stracchino is a fresh cow's milk cheese from Italy's Lombardy region.

Tagged: cheesedishes, italian add tags

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