Agrodolce

Agrodolce, the sweet and sour sauce with Italian origins, is a fantastic way to use up the abundance of summer zucchini and eggplant when cooking for two.   This incredible summer inspired zucchini and eggplant Agrodolce recipe with pine nuts, saffron and golden raisins is really easy to cook. Give this delicate, silky, sweet and sour sauce a try and savor the seasonal goodness!

This small batch eggplant and zucchini Agrodolce recipe with pine nuts, golden raisins and a handful of mint is incredible as a light lunch with burrata and prosciutto.  But, equally delicious stirred through pasta, next to some grilled pork chops, lamb, fish or even baked with eggs as a frittata – perfectly portioned for two. 

What is Agrodolce Sauce?

Agrodolce is a traditional Italian condiment and sauce, translating to "sour and sweet." It's typically made by reducing vinegar and sugar along with other ingredients to create a perfectly balanced flavor profile. In this Agrodolce recipe, we're incorporating zucchini, eggplant, pine nuts and golden raisins finished with a handful of chopped mint and a splash of white wine vinegar to create a delightful version of agrodolce.

Pam's Best Tips

Agrodolce, pronounced (“Ah-gro-dol-cheh”) is a sweet and sour sauce of Italian origin.  During my week at a Culinary Institute of America farm-to-table boot camp,  I wanted to prepare a light dish from the vegetables (eggplants and zucchini) and meats (prosciutto) and fresh burrata procured that day from the local market.

Enter this small batch zucchini and eggplant Agrodolce recipe – perfectly portioned for two.

Flavoring Agrodolce is what I found to be the most fun.  For this version I found myself reaching for golden raisins, pine nuts, saffron, lemon and mint.   And the best part is it came together in under 20 minutes – I can’t wait for you to give it a go!

What you'll need

Agrodolce is a great way of using up summer zucchini and eggplant and it's easy to cook.  Here is what you will need:

• Zucchini 
• Eggplant (optional) – if you have eggplant on hand, I love adding a handful of chopped eggplant it makes the sauce smooth and silky. 
• Onion – I opt for slicing a yellow onion, but any sweet variety of an onion can work. 
• Garlic – we will go big on the amount of fresh garlic.  Please use the fresh stuff – not the jarred. 
• Golden Raisins – also known as sultanas bring sweetness to the dish. 
• Honey – most recipes use granulated sugar but I opt for honey or agave. 
• Toasted pine nuts – these small, nutritious, cream-colored seeds are harvested from pine cones and bring a buttery and slightly sweet taste.  If you want to skip the nuts, sesame seeds are similar in flavor, color and texture.  As with the pine nuts, be sure to toast them before adding to the sauce, this enhances their nutty flavor notes. 
• Saffron – with just a few strands you’ll find this spice adds a complex flavor of sweet as well as earthy and flower tones.   In a pinch, you can easily substitute turmeric powder and sweet paprika. 
• Mint – this brings a wonderful minty compliment the sweet, citrusy, and tangy flavors in the dish.  
• Lemon zest and lemon juice 
• Sweet light vinegar – you can use a white wine, champagne, rice or even apple cider vinegar for this dish – just make sure it is a light vinegar. It brings the acidity and a delightful zing to the dish. 

See recipe card for quantities.

How to make Agrodolce

Incredible as a light lunch with burrata and prosciutto, but equally delicious stirred through pasta, next to some grilled lamb or even baked with eggs as a frittata.  And, best of all it is really easy to cook. 

Step 1: Finely slice a yellow onion, add a generous amount of olive oil in a large sauce pan.  Add the onions with a generous pinch of salt.

Step 1: Finely slice a yellow onion, add a generous amount of olive oil in a large sauce pan.  Add the onions with a generous pinch of salt.

Rough chop the garlic (and a lot of it), add to the onions, cooking until the onions are soft.  If you want to scale back on garlic, consider adding some chopped shallot.  About 1 shallot clove should be good (that’s about 1 tablespoon!) 

Step 2: While the onions are cooking, toast the pine nuts in a dry skillet over low heat.

Be patient, and keep an eye on the pan, once they begin to toast they go fast. Afterall, we don't want burned pine nuts!

Step 3: Now, chop up the zucchini and eggplant if using.  Add the vegetables, more olive oil, honey and more salt to draw out the liquid.

Step 4: Cover and cook until the vegetables are soft and most of the liquid has evaporated.

Finishing the Agrodolce Sauce

Step 5: Give the agrodolce a bit hit of lemon zest, a generous amount of saffron, handful of golden raisins.  Add the toasted pine nuts to the pot.  Toss in a big handful of mint and give it a big hit of lemon juice. 

Step 6: The final step is to add the vinegar for some zing.  Stir to combine and taste.  Feel free to add more honey for sweetness, or vinegar and lemon juice for the sour. 

Ladle onto the plate, serve with burrata and prosciutto.  Garnish with extra mint and a twist of fresh ground pepper.  Enjoy! 

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Related

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