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
1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced crystallized ginger
1/2 cup dry white wine
3 tablespoons white wine vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
How to Make It
In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.
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.
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