Rosemary Agrodolce Recipes

PORK AGRODOLCE

Pork Agrodolce image

Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 2h45m

Yield 12

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
2 tablespoons tomato paste
⅓ cup aged balsamic vinegar
¼ cup distilled white vinegar
3 tablespoons honey
1 anchovy fillet, or more to taste, mashed
¼ cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
3 ½ pounds boneless pork shoulder

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.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 6.5 g, Cholesterol 52.3 mg, Fat 12.9 g, Fiber 0.3 g, Protein 13.8 g, SaturatedFat 4.6 g, Sodium 555.5 mg, Sugar 5.7 g

PORK CHOPS WITH FIG AND GRAPE AGRODOLCE

Pork Chops with Fig and Grape Agrodolce image

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.

Provided by Anna Stockwell

Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Pork Pork Chop Radicchio Grape Fig Rosemary Fall

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 (1"-thick) bone-in pork chops, preferably Frenched (about 2 pounds)
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoon freshly ground black pepper, divided
4 tablespoons extra-virgin olive oil, divided
3/4 cup balsamic vinegar
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons plus 1 teaspoon honey, divided
2 cups seedless red grapes, halved (about 10 ounces)
8 ounces fresh black Mission figs, halved
3 sprigs rosemary
1/4 cup (1/2 stick) cold unsalted butter, cubed
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small head of radicchio (about 10 ounces), leaves separated and cut into medium pieces
1 cup (loosely packed) parsley leaves

Steps:

Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
Divide radicchio salad and pork chops among plates. Top with agrodolce.

ROSEMARY AGRODOLCE

Rosemary Agrodolce image

This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza.

Provided by Carla Lalli Music

Categories Pizza Rosemary Herb Honey Vinegar Condiment

Number Of Ingredients 5

Ingredients

¼ cup honey
1 Tbsp. finely chopped rosemary
Kosher salt
1 Tbsp. apple cider vinegar
¼ red onion, thinly sliced

Steps:

Combine honey, rosemary, and 2 Tbsp. water in a small saucepan over medium heat; season with salt. Bring to a simmer, stirring to dissolve honey, then cook, swirling pan occasionally, until slightly thickened and fragrant, about 2 minutes. Stir in vinegar and cook 1 minute to evaporate some of the vinegar. Remove from heat and stir in onion. Let cool in pan.
Do ahead: Agrodolce can be made 1 week ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.

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Add balsamic vinegar, maple syrup, EVOO, garlic and rosemary to a cold 2-qt sauce pan. Set over medium-low heat and gently cook the agrodolce until reduced and syrupy (approx. 10-12 min total).
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