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Watermelon Mostarda

The Washington Post, August 27, 2008
  • Course: Condiment

Summary:

Serve this puree at room temperature as an accompaniment to cheeses, dried sausages, prosciutto and country ham. It can be refrigerated in a resealable container for up to 2 weeks.

Makes 2 1/2 to 3 cups

Ingredients:

  • 2 1/2 cups pickled watermelon rind (see related recipe)
  • 3 cups pickling brine from the watermelon rind
  • 2 tablespoons powdered mustard, such as Colman's brand
  • 1 tablespoon crushed red pepper flakes
  • Salt
  • Freshly ground black pepper

Directions:

Combine the pickled watermelon rind, its pickling brine, powdered mustard, crushed red pepper flakes, salt and pepper to taste in a medium nonreactive saucepan over medium heat; cook for 20 minutes so that it barely bubbles at the edges.

Drain off and discard the liquid, then transfer the watermelon rind to a food processor; pulse to a coarse puree. Taste and adjust seasoning as necessary. Cool to room temperature, then transfer to a resealable container and refrigerate until ready to serve.

Recipe Source:

From Liam LaCivita, executive chef of the Liberty Tavern in Clarendon.

Tested by Doris Truong for The Washington Post.
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(Julia Ewan - The Washington Post)
Nutrition Facts
Ingredients are too varied for a meaningful analysis.
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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