The sweetness of roast vegetables and raisins contrasts with balsamic, pine nuts and capers in a vibrant dish that you’ll want to eat on repeat
Being in the business of recipe writing means I am always seeking the new, always moving on and rarely resting on a single dish. Until summer starts knocking, that is. The sun makes me want to slow down, and I find myself wanting a variation of vegetables agrodolce on repeat. Agrodolce is Italian for sour (agro) and sweet (dolce), which in my kitchen translates to a pile of meltingly soft vegetables, all slick with olive oil, sweet with onions, and cut with vinegar and capers. Often, this takes the form of my husband Hugh’s oven-baked caponata, but I also love the comfort of squash and the liquorice sweetness of the cooked fennel here. Continue reading…
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