Name: Carrot mostarda with ham
Total time: 1 h 15 min
Yield: Makes 290g
Cuisine: Italian
Ingredients: 400g carrots, peeled and thinly sliced; 2 lemons, zested and juiced; 2 tbsp red wine vinegar; 100g caster sugar; 1 thick slice fresh or toasted baguette; ¼ tsp english mustard; 2 tbsp mascarpone or cream cheese; 1 thin slice roast ham

a round metal ray with a slab of wood inside, with two pieces of bread topped with carrot and ham

CARROT MOSTARDA

400g carrots
peeled and thinly sliced
2 lemons
zested and juiced
2 tbsp red wine vinegar
100g caster sugar

FOR EACH CICCHETTO

1 thick slice fresh or toasted baguette
¼ tsp english mustard
2 tbsp mascarpone or cream cheese
1 thin slice roast ham

Method

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.
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.