Dried Apricot and Cherry Mostarda
One of Grace Parisi's favorite chefs, Marc Vetri of Vetri in Philadelphia, was the inspiration for this mostarda, an Italian fruit and mustard condiment. His mostarda requires two weeks of tending as well as a visit to an apothecary in Bergamo, Italy, for his favorite mustard oil. Grace's version takes just 15 minutes. More Recipes with Apricots
The mostarda can be refrigerated for up to 1 week.
Best Uses Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.