Ever heard of the name “Mostarda”? The translation in Italian is a sweet and savory fruit condiment. Welcome Wednesday cooking with @Giada’sItaly cookbook.
Apricot Mostarda
- 1 Tbsp. Olive oil
- 1 shallot, finely chopped
- 1/4 tsp. kosher salt
- 1 tsp. mustard seeds
- 1/2 tsp. cumin powder (or red pepper flakes, crushed)
- 1/2 cup white balsamic vinegar
- 5 TBSP. sugar
- 1 tsp. dijon mustard
- 2 cups dried Turkish apricots, chopped
Heat olive oil in a small saucepan over medium heat. Add the shallot and salt. Cook for 1 minute, or until the shallots are fragrant and soft. Stir in the mustard seeds and cumin powder and cook an additional minute. Add the vinegar and sugar. Bring to a simmer, stirring often, until the sugar is dissolved, about 2-3 minutes.
Whisk in the mustard and 1 cup of the chopped apricots. Bring to a simmer and cook, stirring often, until the mixture has a jam like consistency. Take off heat and stir in remaining 1 cup chopped apricots. Cool completely and store in a sealed container in the refrigerator for up to 1 month. Serve at room temperature.
Add to your charcuterie platter, spread on crostini with cheese and salami or on a pork loin or lamb loin. Tangy, sweet, delizioso!!
Love and Light,
Jeanine on the Scene
(note: This and all the recipes from Giada’s Italy that I share have been modified by me)
