RECIPE: AGRODOLCE

Agrodolce, a classic Italian condiment whose name translates to "sour and sweet," is a harmonious blend of vinegar and sugar – a testament to Italy’s mastery of contrast and complexity in cooking. This recipe layers rich, caramelized Tropea onions with the nutty crunch of pine nuts, the briny depth of olives and capers, and the velvety acidity of balsamic vinegar.

Rooted in Sicilian cuisine, where Arab, Greek, and Spanish influences converge, this sauce perfectly balances tang and sweetness, elevating everything from delicate chicken liver parfait to hearty grilled meats or veal scallopini.

  • INGREDIENTS:

    60ml Ravida Sicilian extra virgin olive oil

    2 Tropea onions, thinly sliced - we source ours from Ramarro Farm

    60g Morning Market pine nuts

    80g Gordal olives

    50g La Nicchia Sicilian capers in white wine vinegar

    50g caster sugar

    60g Cavedoni ‘Il Caratello’ balsamic vinegar

    A handful of flat leaf parsley

  • METHOD:

    Heat up the olive oil in a pan over medium heat, letting it shimmer slightly before adding the onions. Stir occasionally, bringing them to a soft, translucent state – fragrant and just beginning to sweeten.

    Toss in the pine nuts and sauté gently, watching as they take on the faintest golden hue.

    Now, turn up the heat and introduce the olives, capers, and a touch of sugar. Let everything sizzle and caramelise, stirring frequently.

    Lower the heat and deglaze with the balsamic vinegar, scraping up the dark, sticky bits from the bottom of the pan.

    Off the heat, scatter in a handful of roughly chopped parsley, giving the dish a final burst of freshness before serving.