Quote:
Originally Posted by Joanna Lytton-Vasey
Where do you source your fennel pollen, Sister Isabella? I usually get it from the wife of a contact of my husband's in the 'Ndrangheta, but I haven't heard from her for a while and she may have perished in the pandemic, or for some other reason. Such a nuisance.
We should probably point out that "mostarda" is not mustard, but a condiment made of various fruits. It should always be home-made. As a rule, my husband prefers the Cremona version. But as an accompaniment to duck, the more pungent quince flavor of the Mantova recipe might be a better choice?
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Oh, my, yes, dear Sister Joanna -- fennel pollen can be hard to find. I shan't pretend otherwise. But, I do get mine during shopping trips to New York, although not everybody has the luxury of going there (especially at this time of flu-like confinement restrictions.) There are a couple of lovely gourmet shops in Manhattan that I favor, (one, in particular, up on Broadway & W. 80th Street) which carry hard-to-find, imported ingredients. I'm ever so happy that I thought to purchase more of the precious pollen when I was there this past winter.
As for the mostarda, either version is quite suitable. I think I prefer the one from Cremona, though. And, it's not difficult to make. Goodness, if one has an afternoon of leisure, then I can think of no better pursuit than the making of one's very own mostarda. Oh, that reminds me! I've forgotten to give some to Sister Hortense, and I know how she is counting on this for her dinner this evening. Must run for now, Dear, and I hope you & Matthew and the kiddies are having a most blessed Easter.