Fall

Apricot Mostarda

April  8, 2016
Author Notes

Recipe courtesy of Molto Gusto (ecco 2010) —Mario Batali

  • Makes 4 cups
Ingredients
  • 4 cups (about 1 pound) dried apricots, thinly sliced
  • 3/4 cup simple syrup
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons hot red pepper flakes
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard oil
In This Recipe
Directions
  1. Combine the apricots, simple syrup, and wine in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes to soften the apricots.
  2. Transfer to a bowl and stir in the pepper flakes, mustard seeds, and mustard oil. Let cool, then cover and refrigerate overnight before serving. (The mostarda can be refrigerated for up to 1 month.)

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Review
Mario Batali counts 25 restaurants, 11 cookbooks, numerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. His latest book is "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" (Grand Central Life & Style, 2014).