Zucchini Agrodolce Food

ZUCCHINI AGRODOLCE

Steps:

• Working in batches, cook 3 sliced zucchini in 1/4 cup olive oil in a large skillet until golden, 2 minutes per side. Transfer to a platter; season with salt. Discard all but 1 tablespoon oil from the skillet; add 3 crushed garlic cloves and cook until sizzling. Add 1/2 cup white wine vinegar, 1 tablespoon sugar and 1/4 teaspoon salt; cook until syrupy, 2 to 3 minutes. Stir in 1 small minced Fresno chile. Pour over the zucchini. Top with toasted pine nuts and chopped mint.

CAPONATA "AGRODOLCE" (SWEET AND SOUR)

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.

ZUCCHINI AGRODOLCE

Steps:

• Prepare the zucchini: Heat the oven to 200 degrees. Slice the zucchini into 1/8-inch-thick rounds, long ribbons or both. Lay out in a single layer on two wire racks set inside two sheet pans.
• Salt the zucchini lightly and evenly, and let sit for about 20 minutes to draw out the water. Blot dry with paper towels, then leave in the oven until the slices become a little leathery, dry and sort of papery. It'll take a little over an hour.
• Make the agrodolce: In a small, nonreactive stainless-steel saucepan, simmer the vinegar with the sugar over medium heat until syrupy, about 10 minutes. Add the chile flakes and turn off the heat. Stir in garlic slivers.
• Meanwhile, finish the zucchini: Heat about 1 inch of olive oil in a wide sauté pan over medium-high until it shimmers. Test with a chopstick to see if it's ready to sizzle. Fry the leathery zucchini in batches until golden brown, 20 to 30 seconds. Move quickly - they fry quickly. Drain on the racks.
• Arrange the warm, fried zucchini in a heatproof dish and generously scatter mint leaves on top, then spoon the still piping hot agrodolce all over the mint and zucchini. You will smell the mint leaves bloom under the heat of the agrodolce, like tea leaves in hot water. Let rest for about 15 minutes before serving, to allow the flavors to meld and permeate.

SAUTEED ESCAROLE "AGRODOLCE"

Steps:

• Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes.
• Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside.
• Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts.

EASY FRIED ZUCCHINI

Steps:

• Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.

GRILLED-VEGETABLE AGRODOLCE

Steps:

• Preheat grill for direct-heat cooking. Season zucchini, squashes, and eggplants with salt and pepper. Lightly drizzle with oil; grill until tender, about 3 to 4 minutes per side (if browning too quickly, move to cooler part of grill).
• In a large skillet, heat oil over medium. Add onion and 2 tablespoons sugar. Season with salt and cook, stirring often, until lightly browned, 6 to 8 minutes. Remove from heat and stir in vinegar, remaining 1/4 cup sugar, and 1 cup water. Return to medium high heat and cook until reduced by half, 9 to 10 minutes. Stir in raisins, capers, and bay leaves; season with salt. Let cool slightly. Arrange grilled vegetables in a 9-by-13-inch baking dish or other shallow vessel and pour marinade mixture over top. Drizzle generously with oil. Let cool completely, cover with plastic, and refrigerate at least 12 hours and up to 2 days.
• When ready to serve, toast bread on grill or under broiler, flipping once, until lightly charred, 2 to 3 minutes total. Drizzle with oil. Arrange marinated vegetables and cured meats on a platter. With kitchen shears, cut burrata into quarters; drizzle generously with oil. Season with salt and pepper. Layer toast with cheeses, and top with cured meat, marinated vegetables, and parsley.