Agrodolce is a sweet and sour Italian sauce, originating in Sicily and commonly used in a variety of dishes. It is made from vinegar, wine, sugar, and fruit, and can be modified with various additions and variations. It can be used as a pasta sauce, finishing sauce, glaze, antipasto sauce, or side dish, and is often served with grilled meats and cheese platters.
Agrodolce is an Italian sweet and sour sauce popular in Sicilian food. Used in a variety of dishes, it is easily modified to incorporate a multitude of flavours. While the combination of agro, meaning sour, and dolce, meaning sweet, is the basis of the sauce, the components vary by region.
The sweet and sour flavor combination is believed to have originated in Sicily. The concept of salsa is commonly attributed to the influence of the Arabs, who conquered Sicily in 965 and ruled the island for over two centuries. Since that time, sweet and sour has become a common accompaniment to Sicilian food, and variations can be found throughout Italy.
This sweet and sour Italian sauce is considered a type of gastrique, a thick sauce made from vinegar, wine, sugar, and fruit. The traditional version consists of two parts vinegar and one part wine; balsalmic is the most common vinegar, while any quality red or white wine can be used. The vinegar and wine are mixed together and, depending on the desired thickness, reduced to 1/2 or 1/3 of the initial amount of liquid. Once the sauce is reduced, a small amount of sugar is added and the sauce is cooked until the sugar dissolves.
While this is the more traditional version of sweet and sour, several Italian regions have adapted the sauce to complement the local cuisine. In some places, the sauce is started by sauteing pearl onions or shallots in butter before adding the wine and vinegar. In others, a variety of dried or fresh fruit may be added, and the chocolate is often substituted for sugar, especially when sweet and sour is used as a dessert topping.
Some locations in northern Italy may use quality fruit juices instead of or in addition to wine. Bittersweet can also be infused with a variety of herbs, adding depth of flavor and expanding the variety of dishes the sauce can complement. While the base of this sauce is almost always the same, the many choices of additions and variations make it versatile enough to satisfy both savory and sweet foods.
It can be used as both a pasta sauce and a finishing sauce for a variety of dishes. In Sicily it is the favorite condiment for grilled meats and a simple pasta sauce. In mainland Italy, agrodolce is commonly used as a glaze or antipasto sauce. In mainland Italy and Sicily, sauteed pearl onions are tossed in sweet and sour sauce and served as a side dish. It can also be a good addition to cheese platters, often as a dipping sauce for both mild and stronger cheeses.
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