Agrodolce Recipe: How to Make and Serve Agrodolce Sauce

Agrodolce is an Italian sauce with a sticky consistency. Its name is Italian for “sour” (agro) and “sweet” (dolce). A classic agrodolce recipe contains reduced honey or sugar, vinegar, pine nuts, and a mixture of dried fruits and veggies, such as golden raisins, red onion, or currants. The vinegar you use to make agrodolce impacts the flavor of the sauce. In Sicily, red wine vinegar is the most classic vinegar for agrodolce, although white wine vinegar works as well. Balsamic vinegar adds more sweetness, while cider vinegar adds fruitier notes.

Agrodolce, a sweet but sour sauce, can be a good condiment to keep on hand for weeknight meals. Make a batch to use in one or more of the following ways.

1. 1. As a condiment: In Italy, where the sauce originates, chefs serve agrodolce alongside brussels sprouts, asparagus, broccoli, and other vegetables. The sweet-tart flavor of the sauce goes well with the slight char on roasted vegetables. Alternatively, you can serve agrodolce as a condiment with appetizers, such as on a charcuterie board.
2. 2. As a sandwich spread: For an Italian meat sandwich, allow the agrodolce sauce to come to room temperature so it’s a more spreadable consistency. Then add the sauce to slices of bread before you layer your meats, cheeses, and other sandwich fillings. The acidity in the agrodolce cuts through the fatty meats, creating a nice balance of flavor.
3. 3. As a topping: Meats such as pork chops, chicken breasts, and steak can benefit from a sauce with sweet-tart flavors post-grilling. The agrodolce adds sweetness and a sticky texture that complements the smoky char on grilled meats or other grilled side dishes.