Mostarda

The word "mostarda" is derived from the word "mustard." It relates to how the ancient Romans would preserve some dried fruits in wine and vinegar with mustard oil, seeds and powder, so they could be used during the winter. Traditionally, this thick, sweet and savory relish was served with boiled meats, but I find it is an amazing accompaniment to charcuterie and cheeses. 

Buttermilk Fried Quail with Celeriac Remoulade & Hot Pepper Sauce Recipe

(Serves About 4)

Ingredients

  • 1 Shallot (Minced)

  • 1 Clove Garlic (Minced)

  • 2 Tablespoons Crystalized Ginger (Minced)

  • ½ Cup Dried Apricots

  • ½ Cup Dried Cherries

  • ½ Cup Dried Figs

  • ½ Cup Dry White Wine

  • ¼ Cup White Wine Vinegar

  • ¼ Cup Water

  • 2 Tablespoons Sugar

  • 1 Teaspoon Dry Mustard Powder

  • 1 Teaspoon Dijon

  • Salt and Pepper (To Taste)

Instructions

This should be made a couple of days in advance, if possible.

  1. Sweat the shallots in a small amount of olive oil until soft.

  2. Season the shallots with salt.

  3. Add the garlic and the crystalized ginger and cook for one minute.

  4. Place the dried fruits in a saucepan with the wine, vinegar, water and sugar.

  5. Bring to a boil and simmer until the fruit begins to break down but is not jam like.

  6. Stir in the mustards.

  7. Simmer until combined.  

  8. Season with salt and pepper according to your taste.

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