Peach and Campari Mostarda

 
 

Dylan Rigolini of PARTI in Denver, CO

Dylan (@proseccopappee) is originally from the East Coast. He found his way to Denver and ran the kitchens at The Way Back and Misfit Snackbar. Now, he is focusing on his Denver pop-up PARTI.

You’ll want to put this mostarda on everything. My favorite way to eat it is by itself on really good focaccia.

- Dylan Rigolini

Ingredients:

For the mostarda:

  • 6 peaches (1⁄4” dice, skin on)

  • 1 lemon (zest & juice)

  • 1 yellow onion (Brunoise)

  • 1/2 cup sugar

  • 1/4 cup Campari

  • 1/4 cup distilled white vinegar

  • 2 Tbs neutral oil

  • 1/4 cup pickled mustard seed

For the pickled mustard seeds:

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt

  • 1/2 cup apple cider vinegar

  • 1/4 cup mustard seeds

Method:

Pickled Mustards Seeds:

  1. In a small bowl or glass jar, dissolve sugar, kosher salt, and 1⁄2 cup apple cider vinegar. Mix in 1⁄4 cup dry mustard seeds. Cover and let sit at room temp overnight.

Peach and Campari Mostarda

  1. Heat oil in saucepan on medium heat. Add onions and cook until slightly softened, about 2-3 minutes.

  2. Once onions have softened add Campari. Turn heat down to medium low. Add in the peaches, distilled white vinegar, pickled mustard seeds, sugar, and lemon juice. Let cook until mixture has reduced into a thick, chunky syrup texture. About 20 minutes

  3. Once mixture is desired thickness, mix in lemon zest and let cool. Store in glass jars. Should keep for 3-4 weeks in the refrigerator.

peach, campari
condiment
Author: Dylan Rigolini of PARTI in Denver, CO
Peach and Campari Mostarda

Peach and Campari Mostarda

You’ll want to put this mostarda on everything. My favorite way to eat it is by itself on really good focaccia.

Ingredients

For the mostarda:
  • 6 peaches (1⁄4” dice, skin on)
  • 1 lemon (zest & juice)
  • 1 yellow onion (Brunoise)
  • 1/2 cup sugar
  • 1/4 cup Campari
  • 1/4 cup distilled white vinegar
  • 2 Tbs neutral oil
  • 1/4 cup pickled mustard seed
For the pickled mustard seeds:
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup mustard seeds

Instructions

Pickled Mustards Seeds:
  1. In a small bowl or glass jar, dissolve sugar, kosher salt, and 1⁄2 cup apple cider vinegar. Mix in 1⁄4 cup dry mustard seeds. Cover and let sit at room temp overnight.
Peach and Campari Mostarda
  1. Heat oil in saucepan on medium heat. Add onions and cook until slightly softened, about 2-3 minutes.
  2. Once onions have softened add Campari. Turn heat down to medium low. Add in the peaches, distilled white vinegar, pickled mustard seeds, sugar, and lemon juice. Let cook until mixture has reduced into a thick, chunky syrup texture. About 20 minutes
  3. Once mixture is desired thickness, mix in lemon zest and let cool. Store in glass jars. Should keep for 3-4 weeks in the refrigerator.

Notes

Check out lanyapcookery.com for more chef recipes and on-demand cooking classes!

https://www.lanyapcookery.com/recipe/peach-campari-mostarda
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