Fennel-Stalk Mostarda
Category:
Courtesy of Joshua Jones of Salt & Time Butcher Shop & Salumeria
Makes about 4 1/2 cups.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 4 fennel stalk(s), sliced into thin rounds
- 3 cups sugar
- 1 orange(s), juiced
- 1 cups dry white wine
- 1 tablespoons salt
- 1/4 cups yellow mustard seeds
- 1/2 cups water
Fennel-Stalk Mostarda Directions
- Add the first six ingredients together in a bowl and allow to macerate overnight.
- The following day, strain the fennel—reserving both the liquid and the strained fennel.
- Add the strained liquid and the ½ cup of water to a pan, bring to a boil and simmer until the liquid is reduced by half.
- When cooled, add the liquid back to the fennel stalks.
- Repeat this process every day for 4 to 5 days.
- Serve like pickles—alongside meats and spreads. Will keep in the refrigerator for up to 3 months.
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