Each bite of this zucchini agrodolce is an explosion of flavor. Sweetness from honey and raisins, tart brightness from the Valpolicella wine vinegar, warm butteriness from the pine nuts, floral umami from the capers, and a lick of heat from the peperoncini… totally addictive.
The agrodolce sauce comes together in the time it takes to char the zucchini. You can prepare this dish indoors on the stove, or outside on the barbecue. Just be careful it doesn’t get too hot! Whether you serve this as a side, as part of an aperitivo spread, warm or at room temperature, be sure to provide some bread to mop up the juice left behind on the platter. With this recipe, scarpetta is non-negotiable.
Ingredients
TIME: 20 minutes
SERVES: 4
- Zucchini, 3-4 medium (about 600g / 1.5lbs), sliced into 1 cm / ½ inch coins
- Extra virgin olive oil, 4 tbsp, divided
- Fine sea salt, to taste
- Pine nuts, 1 tbsp
- Shallot, 1 small, thinly sliced
- Peperoncini, 1 tsp or to taste
- Valpolicella wine vinegar, 2 tbsp
- Cardoon Honey, 1 tbsp
- Zibibbo raisins, 2 tbsp
- Salted capers, 1 tbsp, rinsed
- Black pepper, freshly ground, to taste
Preparation
- Heat a grill pan or barbecue pit to medium. Toss the zucchini coins with 1 tbsp of extra virgin olive oil until well coated. Cook them until charred on both sides, about 10 minutes total. Arrange in a single layer on a serving platter and season with fine sea salt.
- Meanwhile, heat a small saucepan over medium heat. Add the pine nuts, and toast until they turn golden.
- Pour the remaining 3 tbsp extra virgin olive oil over the pine nuts. When the oil begins to bubble, add the sliced shallot and peperoncini. Cook for a few minutes, until the shallot softens.
- Next, stir in the Valpolicella wine vinegar, honey, zibbibo raisins, rinsed capers, and a few grindings of black pepper. Simmer for 3 minutes or so to allow the flavors to meld.
- Pour the dressing over the charred zucchini and serve warm or at room temperature.
