Patti Jackson’s crabapple mostarda in New York magazine

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.

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2 Responses to Patti Jackson’s crabapple mostarda in New York magazine

  1. Jessica says:

    Where can one find the Mostarda – cremona-style – in NYC?

    • Vino NYC says:

      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.

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