Mostarda, a long-cooked savory condiment from northern Italy, is a cousin of jam but with so many more applications. This version from Vic’s chef Hillary Sterling features long-simmered orange rinds, which yield a super-jammy texture. As a bonus, if you like, you can use the orange pieces in this recipe in Sterling’s Orange Torta.
Are the roasted eggs in the picture just hard boiled eggs split in half, topped with grated pecorino cheese and broiled? I could not fins a recipe anywhere and the author describes them as wonderful, would like to try! Thank you.