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.

Ingredients are too varied for a meaningful analysis.