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Currant and pine nut relish from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • dried currants
  • rosemary
  • red onions
  • balsamic vinegar
  • pine nuts
  • dried arbol chiles

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Notes about this recipe

  • L.Nightshade on June 11, 2016

    Page 71. I made this relish to go into the Roasted Carrots Sicliana on page 263, but I wish I would have made a lot more, because it’s great with meat, fowl, or cheese. Diced red onion is sautéed with a dried arbol chile (I made a half recipe, but used a whole chile), rosemary, and salt. At the same time currants are simmered in balsamic vinegar, then cooled. The chile and rosemary are removed from the onions, and they are combined with the currants. Just before serving, toasted pine nuts are stirred into the relish, so they hold their crunchy texture. This is just lovely. A perfect balance of sweet and acidic, with just the right touch of heat. I’d keep the heat at the same level for our tastes, using two chiles for a full recipe. http://www.chowhound.com/post/june-2016-cotm-mozza-introduction-aperitivi-stuzzichini-1036732?commentId=9857131

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