Watermelon Mostarda
- Course: Condiment
- Features: Gluten-Free
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.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
