BRUSSELS SPROUTS AGRODOLCE
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often, until soft and fragrant, about 2 minutes. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries.
- Meanwhile, heat a large skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the skillet and cook, undisturbed, until browned and beginning to soften, about 3 minutes. Season with the salt. Stir the sprouts and cook another 3 minutes to continue to brown. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the skillet and toss well to coat. Bring to a simmer and simmer to reduce the glaze slightly, another 2 minutes. Serve warm.
AGRODOLCE SALAD
Got this from my friend Margaret, who got it from her friend Sonja, who got it from her friend Ralph. Don't you love it when recipes travel that way? It's extremely yummy and a great choice for fall. Note: This is an EXTREMELY flexible recipe, and amounts are completely up to you -- these are just the amounts I used. (This time. Next time, who knows?)
Provided by KLHquilts
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice baby carrots in half lengthwise. Put in pot, cover with water, and add cider vinegar and honey.
- Bring to a boil, reduce heat to simmer, and simmer until carrots are cooked but still firm (al dente).
- Add radish slices and onion. You can use either thinly sliced onion, or chopped onion -- your preference. Cook another 5 minutes.
- Remove veggies with slotted spoon and refrigerate. Continue to cook the liquid until reduced to the consistency of a thin (but not too thin) syrup.
- Cool syrup and whisk in olive oil.
- When you're ready to serve, combine refrigerated veggies, thinly sliced (or diced) apple, walnuts, and raisins. Add syrup and toss well to combine.
- You can throw in anything you want -- crunchy is good (like string beans or celery) and so is sweet (like beets, raw or roasted, or roasted sweet potatoes).
Nutrition Facts : Calories 270.5, Fat 13.2, SaturatedFat 1.4, Sodium 52.8, Carbohydrate 37, Fiber 3.9, Sugar 27.1, Protein 3.5
AGRODOLCE SALMON
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
- Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
- Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
- Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
- While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.
CAPONATA "AGRODOLCE" (SWEET AND SOUR)
Provided by Food Network
Categories side-dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
- Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
- While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
- Serve the caponata at room temperature.
PORK AGRODOLCE
Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
- Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
- Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
- Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 6.5 g, Cholesterol 52.3 mg, Fat 12.9 g, Fiber 0.3 g, Protein 13.8 g, SaturatedFat 4.6 g, Sodium 555.5 mg, Sugar 5.7 g
ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Provided by Anna Stockwell
Categories Thanksgiving Side Quick & Easy Squash Sweet Potato/Yam Cranberry Thyme Vinegar
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
- Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
- Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.
PATATE IN AGRODOLCE (SWEET & SOUR WARM POTATO SALAD)
Carmelita Caruana celebrates the tastes of Sicily with this simple potato dish
Provided by Carmelita Caruana
Categories Dinner, Lunch, Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Rinse the capers to remove the salt crystals then leave them in fresh cold water for 30 minutes, changing the water frequently, until they no longer taste salty.
- Mix the potatoes and onion and gently fry in the olive oil in a deep non-stick sauté pan for about 7 minutes. Season with salt and freshly ground black pepper, then take off the heat and cover while you prepare the olives. That way the potatoes continue to soften without overcooking.
- Cut strips from the olives, working round the stone to remove all the flesh, then add to the potatoes with the capers and 200ml/7floz water. Return to the heat, cover and leave to cook for 10-15 minutes until the potatoes are almost done.
- Dissolve the sugar in the vinegar and add to the potatoes in the pan. Bring to the boil, cook for a minute, then remove from the heat. Serve lukewarm.
Nutrition Facts : Calories 340 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.64 milligram of sodium
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