The Lodi cheeses with Cremonese mostarda is a quick and very easy dish to prepare, perfect to serve either as an appetizer or after the main course, before dessert. This dish is not truly seasonal because these cheeses and Cremona’s mostarda are available all year round. The latter, however, sees the most consumption during the autumn and winter period, when mixed boiled meat dishes are first cooked or during the Christmas holidays, as in this case. The cheeses used are Lodi Grana Padano, the fresh Lombard quartirolo, the pannerone, cow ricotta, mascarpone, sweet gorgonzola, and raspadura.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: No cooking
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: New Year's Eve, Christmas
Ingredients
- 1.1 oz pannerone
- 1.1 oz raspadura
- 0.9 oz cow ricotta
- 0.9 oz mascarpone
- 0.7 oz Lombard quartirolo (fresh)
- 0.7 oz gorgonzola (sweet)
- 0.7 oz Grana Padano DOP (Lodi)
- to taste Cremona mostarda
Tools
- Kitchen Scale
- Knife
- Teaspoon
- Plate
Steps
To prepare Lodi cheeses with Cremonese mostarda…
Take a single plate or a serving platter depending on the portions, cut a slice of pannerone with the knife, and place it on the plate.
Also cut the fresh Lombard quartirolo into cubes, the sweet gorgonzola, the Lodi Grana Padano, the raspadura flakes, and use one or two teaspoons to make ricotta and mascarpone quenelles if you prefer.
Finally, cut the Cremona mostarda into pieces (except for the cherries, leave them whole), then the pear, peach, apricot, kiwi, cherries, and mandarin, in the quantity and quality you prefer. The dish is ready to be served and enjoyed
