Agrodolce Recipe
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.
Servings: 3 cups
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion preferably yellow, sliced thin
- ½ teaspoon of salt
- 2 Cups green or yellow Zucchini trimmed and cut into ½ in slices (2 -3 small zucchini) notes: if you do not use eggplant double the amount of zucchini. We are targeting a total of 3 cups of zucchini, summer squash or eggplant.
- 1 cup eggplant, trimmed a cut into ½ inch slices (optional). If not using, double the amount of zucchini.
- 1 fresh clove of garlic or more, chopped or use a shallot if you are not a garlic lover
- ¼ cup golden raisins
- 1 teaspoon lemon zest ½ lemon
- 1 Tablespoon honey
- ¼ cup pine nuts toasted
- Pinch of saffron
- 2 Tablespoons fresh squeezed lemon juice
- Handful Fresh mint chopped
- ¼ cup sweet light vinegar like white wine, champagne, rice or apple cider
Instructions
- Heat a large saucepan over medium heat and add olive oil. Add the onion with ½ teaspoon of salt, cook until they begin to soften, about 3 minutes. Add garlic, stirring frequently for another 1 minute.
- Add zucchini and eggplant, if using. Splash with more oil (about 1 tablespoon), sprinkle with more salt (about ½ teaspoon). Cover and cook until the vegetables are soft and most of the liquid has evaporated, about 10 minutes.
- Zest the lemon directly into the pot, add a generous amount of saffron, and the raisins, give it a good stir and let simmer, adjusting heat as needed. Now, Toast the pine nuts and add to the pot. Toss in a big handful of mint, add lemon juice and vinegar, stirring to combine. Taste, adjust seasoning ½ teaspoon at a time: Adding more salt will balance the sweet with the sour. Want more sweet? Add honey. Want more tang? Add more vinegar. Ladle onto a plate and serve with burrata and prosciutto for a light lunch. Garnish with mint and drizzle with balsamic vinegar.
Video
Notes
How to serve agrodolce. For a light lunch serve with burrata and prosciutto. For a heartier meal serve over fish, pasta or rice.