Olive Magazine
a round metal ray with a slab of wood inside, with two pieces of bread topped with carrot and ham

Carrot mostarda

Published: April 6, 2022 at 3:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 290g

Carrot mostarda is a Venetian Jewish recipe, a dish for celebrating the new year. This recipe will make enough for 12 cicchetti but you can also try it out with a roast or on sandwiches

Nutrition: Per cicchetto
NutrientUnit
kcal574
fat23.4g
saturates13.3g
carbs70.4g
sugars9.4g
fibre4.5g
protein18.4g
salt2.2g
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Recipes extracted from Cinnamon & Salt by Emiko Davies (£20, Hardie Grant)

Make this Venetian Jewish recipe, then check out our lamb, pea and wild garlic lasagne, Sicilian pasta and more easy Italian recipes.

Ingredients

CARROT MOSTARDA

  • 400g carrots, peeled and thinly sliced
  • 2 lemons, zested and juiced
  • 2 tbsp red wine vinegar
  • 100g caster sugar

FOR EACH CICCHETTO

  • 1 thick slice fresh or toasted baguette
  • ¼ tsp english mustard
  • 2 tbsp mascarpone or cream cheese
  • 1 thin slice roast ham

Method

  • STEP 1

    Combine the carrots, lemon zest and juice, and vinegar in a small pan with 500ml of water and bring to the boil. Add the sugar and, once dissolved, turn down the heat to a low simmer, cover, and cook slowly for 1 hour-1 hour 30 minutes.

  • STEP 2

    The carrots should be soft and the liquid reduced and syrupy. The mostarda keeps well, like homemade jam, in an airtight jar in the fridge. To assemble the cicchetti, on each slice of bread spread the mustard, followed by the mascarpone, then the carrot mostarda and top with a slice of roast ham.

Check out more easy Italian recipes

Vegan Casarecce Pasta With Raw Tomato Sauce
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