Dried Apricot Mostarda

We ran a Porchetta, slow roasted pork with garlic & sage last night and a number of our guests asked how to make the Dried Apricot Mostarda we served with the pork.  You can find the recipe below. 
There are a number of more complex and involved recipes for traditional Mostarda than the one I prepared, but you will get a very similar result with much less time and effort.  This mostarda is also great with cheese.  I will probably use the left overs for Goat Cheese and Apricot Bruschetta.

I don't really think there should be secret recipes in a restaurant like ours.  If you would like a recipe from the restaurant or any other you may be interested in just left me know.  I would be happy to share the information I have with you.

Dried Apricot Mostarda
Yield: about 2 cups

1 Tbl olive oil
1/2 cup onion, finely chopped
1/2  pound dried apricots, cut into 1/4-inch pieces
1/2  cup dry white wine
1  tablespoon white wine vinegar
1/2 cup water
1 tablespoon sugar
2 Tbl Dijon mustard

Heat the oil in a small saute pan over medium heat.  Saute the onions, stirring occasionally until caramelized but not blackened.  Add the remaining ingredients except the mustard and bring to a boil.  Reduce heat to a simmer and cook over medium heat until the liquid is absorbed and the fruit is soft, about 10 minutes.  Stir in the mustard.  Serve the mostarda warm or at room temperature.

Butternut Squash Lasagne

The Butternut Squash Lasagne we have been serving at Armondo’s these past couple months has such a strong following.  I have received so many requests for the recipe, I thought it would be an appropriate first post on our blog.

You will need to make the béchamel and roast the butternut squash first, but after that it is pretty easy to assemble.  Roasting butternut squash is not difficult.  Simply cut thru the squash lengthwise and place the cut side down on a sheet pan.  Roast in a 350F oven until tender, 30 to 45 minutes.

Béchamel

4 cups whole milk

2 Tbl unsalted butter

1 teaspoon fresh sage

1 medium garlic clove, minced

¼ cup all purpose flour

1 pinch fresh nutmeg

Melt butter in saucepan. Add sage and garlic and cook for 30 seconds, add flour and cook 2 minutes. Stir constantly while adding milk gradually. Bring to a boil, whisking regularly. Add salt and nutmeg. Adjust heat to low and simmer until raw flour taste is cooked out, about 10 minutes. Taste and adjust seasoning. Transfer to storage container and refrigerate until cool.

Butternut Squash Lasagne Assembly

4 cups béchamel

4-1/2 cups butternut squash puree

½ pound lasagna sheets

1-1/2 cups mozzarella cheese

¾ cups parmesan cheese

Spread ½ cup béchamel in a 9x13 pan. Place a layer of pasta over sauce. Spread 1 cup béchamel, 1-1/2 cups squash puree, ½ cup mozzarella and ¼ cup parmesan over pasta. Keep the layers separate. Top with another layer of pasta. Continue layering two more times, finishing with a fourth layer of pasta. Spread remaining ½ cup béchamel over pasta. Bake in 350F until center reaches 160F, about 40 minutes. Top with additional mozzarella cheese and bake until cheese is melted and starting to brown, about 10 minutes.  Cool slightly at room temperature before cutting and serving.