Mostarda is a spicy Northern Italian Condiment. It is usually but not always made with candied fruit and mustard syrup. I read at www.LaCucinaItaliana.com that there are SIX basic kinds of mostarda (cherry, apricot, fig, peach, squash, tomato). According to La Cucina Italiana instead of mustard they use something called mustard essence instead of mustard to make mostarda. I used a combination of mustard and mustard powder to make my inspiration. I previously made a FORKING DELICIOUS acorn squash with mostarda and taleggio cheese….so this is a spin off of that. Serving size is always difficult to judge because I don’t know if you want a small or large serving. For me this made 6 side servings so I’ll say 6 servings.

Ingredients for around 6 servings

1 cabbage – core removed, rough chopped

1 onion – rough chopped

3 carrots – peel if not organic – slice on a slight diagonal around 1/4 inch thick

1/4 cup chives

4 oz gorgonzola – crumbled (or any blue cheese)

1 cup sugar

1 lemon – zest and juice but separate

2 Tablespoons mustard powder

3 Tablespoons whole grain mustard (I used Maille Old Style)

2 short Calabrian dried chili peppers – crumbled

1/2 teaspoon course sea salt

4 Tablespoons extra virgin olive oil

sea salt – to taste

black pepper – to taste

Directions

Set oven to 400 degrees F.

In a large mixing bowl (or maybe a few bowls if you bowl isn’t very large) mix together the sugar, lemon juice (zest is for finishing), mustard powder, mustard, oil, Calabrian chili flakes, and sea salt. Mix well. Mix in the cabbage, onion, and carrots.

This goes on baking sheets with rims in an even layer.

Add a light amount of fresh crushed sea salt and fresh ground black pepper.

This goes in your preheated 400 degree F oven for 30-50 minutes or until lightly charred.

Finish with lemon zest, gorgonzola, and chives.

It came out DELICIOUS!!!!! Even my dog thinks so!