Rob and Robin declare crabapples “In Season”
Patti Jackson’s recipe for crabapple mostarda is featured in this week’s issue of New York magazine! The I Trulli chef buys the fruit from the Greenmarket’s Breezy Hill Orchard or Locust Grove Fruit Farm to make her famous mostarda, described by Robin Raisfeld and Rob Patronite as a “chutney-like Italian condiment.” Served with sheep’s-milk cheese or bollito misto, Patti’s tasty mostarda is a fall favorite at I Trulli.
Read the full “In Season” report here! The current issue of New York magazine is available at newsstands now!
Illustration by John Burgoyne; Photo by Hannah Whitaker.
Where can one find the Mostarda – cremona-style – in NYC?
The first place I’d try would be Dean & Deluca, or really any upscale food store with a decent selection of foreign items in jars. Even Wholefoods might have something. If that proves unfruitful (no pun intended), it sounds like a breeze to make: if Mario Batali can do it, so can you.