Prep time 5 min Cook time 5 min
Agrodolce’s sweet and sour flavor pairs well a relish with grilled beef, poultry and pork. It is also great as a condiment with a strong hard cheese. Agrodolce first appeared on my blog a few months ago as a sauce with pan seared salmon.
It was quite popular and it makes its second appearance here as a relish. The difference between the two recipes is that for the relish, you cook down the balsamic vinegar till it is virtually gone and you do not emulsify it with butter and the end.
Spicy Agrodolce
by
Derek Farwagi
Ingredients
- ½ cup Red onion
- 6 Tbsp Balsamic vinegar
- A generous pinch of Aleppo pepper or a chili of your choice.
- Salt to taste
Instructions
- Coarsely chop the onion.
- Simmer the onion in balsamic vinegar on a medium/ high fire until the vinegar evaporates.
- Add pepper, salt to taste and serve.
- For a sweeter taste, you can add a small handful of raisins when you simmer the onions.
Notes
Agrodolce is versatile and can be used with different vinegars and ingredients as a sauce or as a thick relish ( like a chutney) to flavor meat, fish and poultry.
Here is a recipe for Salmon Cakes with Spicy Agrodolce and one for Seared Salmon Filets with Agrodolce.
This recipe is for Chicken Agroldolce.
Nutrition
Calories: 58kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 112mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 3mgCalcium: 22mgIron: 1mg
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