Carrot mostarda

Carrot mostarda

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
  • Total:
  • Serves: 290 persons



  1. 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.
  2. 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.