AGRODOLCE RECIPES

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AGRODOLCE DRESSING RECIPE | MYRECIPES



Agrodolce Dressing Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes about 3/4 cup

Number Of Ingredients 9

3 tablespoons sugar
¾ cup dry red wine
3 tablespoons balsamic vinegar
2 teaspoons minced garlic
¾ teaspoon black peppercorns
¾ teaspoon chopped fresh or dried rosemary leaves
½ teaspoon salt
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lime juice

Steps:

  • Put 3 tablespoons sugar in a 1- to 1 1/2-quart pan; shake pan often over high heat (do not stir) until sugar is liquefied and amber colored, about 3 minutes. Remove from heat and add 3/4 cup dry red wine and 3 tablespoons balsamic vinegar (mixture will bubble vigorously and sugar will harden). Return to high heat and add 2 teaspoons minced garlic, 3/4 teaspoon black peppercorns, 3/4 teaspoon chopped fresh or dried rosemary leaves, and 1/2 teaspoon salt. Stir often until caramelized sugar melts again and mixture is reduced to about 3/4 cup, about 5 minutes. Let stand for at least 2 hours. Pour through a fine strainer set over a small bowl. Whisk in 3 tablespoons extra-virgin olive oil and 2 teaspoons fresh lime juice.
  • Nutritional analysis per tablespoon.

Nutrition Facts : Calories 55 calories, CarbohydrateContent 3.8 g, FatContent 3.5 g, ProteinContent 0.1 g, SaturatedFatContent 0.5 g, SodiumContent 98 mg

CARROTS AGRODOLCE | MARTHA STEWART



Carrots Agrodolce | Martha Stewart image

Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used as part of a vegetable antipasti.From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley Books).

Provided by Martha Stewart

Categories     Lunch Recipes

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 pound carrots, peeled and sliced into matchsticks (cut carrot in half crosswise, then slice into lengthwise slabs, stack slabs on top of each other and finely slice into matchsticks)
1 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
2 tablespoons minced onion
3/4 teaspoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh mint (optional)

Steps:

  • Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
  • Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired. Place on serving platter.

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