Stuffed Veal Rolls with Fruit Mustard
Involtini alla mostarda di Cremona
A traditional recipe from Venice

200 grams Chorizo or similar sausage, skinned and broken up with a fork
2 Tbsp. white bread, soaked in milk and squeezed dry
2 egg yolks
2 Tbsp. Parmsean cheese, grated
salt and pepper to taste
about 900 grams very thin veal scalops
300 grams fruit mustard (see following recipe)
1/4 cup butter
1/4 cup dry white wine

Mix together the sausage meat, soaked bread, eggy yolks and Parmesan cheese. Season with salt and pepper to taste and mix well.

Pound the veal slices lightly and divide the sausage mixture among them. On each place 1 teaspoon of the fruit mustard and roll up the veal, tying each roll with a piece of string. Heat the butter in a frying pan over a moderate flame and cook the veal rolls for 15 minutes, turning often so they brown evenly on all sides.

Remove the veal from the skillet and set aside. Add the wine to the skillet and, over a low flame, scrape the bottom of the skillet well. Add 2 Tablespoons of water, return the veal to the skillet and cook over a low flame for 10 minutes longer, adding a bit of water if necessary to keep the bottom of the pan moist. Serve with the remaining fruit mustard. (Serves 6).

Fruit Mustard
Mustarda di Cremona

2 small pears, peeled
2 plums, pitted
2 apricots, pitted
2 fresh figs, halved
300 gr. cherries, pitted
2 cups sugar juice of 1/2 lemon
1/2 cup dry white wine
1 1/4 cups honey
1/2 cup powdered mustard (ideally use Coleman's English mustard)

Put the pears, plums, apricots, figs and cherries in a saucepan and add water just to cover. Add the sugar and lemon juice, stir and bring to a boil. Reduce the flame and cook over a low flame for 10 minutes. Drain the fruits, reserving the syrup.

Distribute the fruits on a baking pan and place in an oven that has been heated to 120 degree Celsius just until the fruits are dry (about 30 minutes).

Pour the wine into a saucepan and add the honey and reserved syrup, stirring well. Bring to a boil and boil over a moderate flame for about 5 minutes. Add the mustard, mix well and remove from the heat.

Put the fruit into sterilized jars and pour the syrup over to barely cover. When completely cool, seal carefully and store in a cool, dry place. (May be stored for up to 6 months in completely sterile jars. Once the jars are opened, refrigerate).

To see an Article on Travelling in Venice, Click Here.

© Daniel Rogov