|Copyright Thomas Saaristo All Rights Reserved
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Its name comes from
agro (sour) and dolce (sweet). Agrodolce is made by reducing sour and sweet
elements, traditionally vinegar and sugar as in this shallot side dish. Argodolce shallots
are perfect with roasted or grilled protein, but also makes a nice addition to salads
2 tablespoons extra virgin olive oil
4 bay leaves
1/4 cup red wine vinegar
1/4 cup dried currants
2 tablespoons honey
1/4 cup port wine
2 teaspoons House salt
Black peppercorns in a pepper mill
Neatly trim off the shallot root ends and remove a very thin slice from each stem end.
In a medium saucepan of boiling water, cook the shallots for 5 minutes, until just
barely tender. Drain and set aside to cool
Choose a heavy, shallow baking dish just large enough to hold the shallots in a single
layer. Place the empty dish in the oven and heat to 325 degrees Fahrenheit
Meanwhile, use a paring knife to remove the shallot skins. Cautiously remove the dish
from the oven and swirl in olive oil. Add the shallots, turn in the oil to coat, tuck the
bay leaves and bake, uncovered, for 20 minutes
Combine the vinegar and currants in a small bowl. Stir the honey into the currant
mixture. Add sauce and wine to shallots. Cover with foil and bake 40 minutes to 1 hour
or until the sauce is syrupy, basting the shallots periodically.
Remove the Argo dolce shallots from the oven and transfer to a serving dish or bowl.
Pour the sauce atop the shallots and decorate with bay leaves. Sprinkle with salt and
freshly ground black pepper.
Argo dolce shallots should be served at room temperature