Author Notes
Recipe courtesy of Molto Gusto (ecco 2010) —Mario Batali
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
Directions
-
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.
-
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.)
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).
See what other Food52ers are saying.