Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used as part of a vegetable antipasti. From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley Books).
- 1 pound carrots, peeled and sliced into matchsticks (cut carrot in half crosswise, then slice into lengthwise slabs, stack slabs on top of each other and finely slice into matchsticks)
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon coarse salt
- 2 tablespoons minced onion
- 3/4 teaspoon sugar
- 1 tablespoon red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh mint (optional)
Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired. Place on serving platter.