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
- Serves: 290 persons
- 400g carrots, peeled and thinly sliced
- 2lemons, zested and juiced
- 2tbsp red wine vinegar
- 100g caster sugar
- 1thick slice fresh or toasted baguette
- ¼tsp english mustard
- 2tbsp mascarpone or cream cheese
- 1thin slice roast ham
Step 1Combine 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 2The 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.