Agridulce Royale Recipes

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.

AGRIDULCE ROYALE

Steps:

• Pour tequila, juice, syrup and Campari into shaker filled with ice, shake and strain into glass. Top with sparkling wine and garnish with twist of grapefruit peel.

PORK AGRODOLCE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

CHICKEN AGRODOLCE

Steps:

• Coat chicken with flour.
• Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
• Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
• Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

RASPBERRY ROYALE

Steps:

• Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
• Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.

ONIONS AGRODOLCE

Steps:

• Place the olive oil in a heavy based pan over a low heat; allow to warm.
• Place the onions in the pan and cook, shaking the pan until the onions are browned on all sides.
• Add the port and vinegar and bring to the boil.
• As soon as boiling point is reached, stir in the brown sugar, raisins, salt and cayenne to taste.
• Cover and simmer for 15-20 minutes until the onions are tender and the liquid has reduced to a thick syrup. Serve the onions with the syrup spooned over.

ONIONS AGRODOLCE (SWEET AND SOUR ONIONS)

Steps:

• Put the onions in a heavy saucepan with the olive oil over moderately-high heat.
• As soon as the onions start to brown, add the port, vinegar, brown sugar raisins and salt and cayenne pepper to taste.
• Simmer slowly until the onions are quite soft and the sauce has turned to a thick syrup.
• Serve at room temperature with roast or grilled meats.