Mostarda

Mostarda is one of those wonderful condiments that add a little something to everything from roast meats to a cheese tray.  Traditionally a three-day process involving macerating fruit, heating then cooling, adding more ingredients, gradually reducing the mixture until the dense, rich condiment is created.  Regionally, in Italy, the fruits used were whatever was ripe—citrus, pears, apples, cherries, apricots, peaches, figs and grapes, either singly or in a mix.  But a very delicious mostarda can be made in a few hours—with any combination of fruit available.  It can simmer away all afternoon, with just an occasional stir.   A final few minutes to finish—serve warm or chilled.

• 3 cups of fruit, finely chopped to the same size pieces
• A few tblsp of chopped shallot or onion
• 2 tblsp olive oil
• ½ cup white wine
• 2 tblsp sugar
• ½ cup white wine or Champagne vinegar
• 1 tblsp mustard seeds
• 1 tsp mustard powder
• 2 tsps Dijon mustard
• 1 tblsps finely chopped rosemary

Mix together the fruit, shallots/onions, rosemary, olive oil and a little salt. Roast in large baking pan at 400’ for 15-20 minutes—until fruit is soft.   Remove fruit to a medium sauce pan.  Thoroughly deglaze the roasting pan with the white wine and set aside in bowl.  To the fruit mixture, add the sugar, vinegar, mustard powder and seeds.  Cook down over low/medium heat, stirring occasionally, until most of the liquid is gone.  Use a little stock or broth if the mixture is cooking down too quickly.  Add the reserved pan juices and Dijon mustard—combine well and continue simmering to thicken.  È finito.  Buon Appetito.

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