“Agrodolce” means “sweet and sour” in Italian, and is usually a reduction of sugar and vinegar applied to something else. Here I use the term loosely in that there is sugar and a balsamic vinegar applied to the fruit. This is an especially nice way to treat early season berries that smell gorgeous but might not have had the time to develop full flavor yet. Use these with plain or vanilla yogurt, make a parfait with layered berries, granola, and yogurt, or use these for topping to pancakes and waffles. Eat as is with cheese such as Gorgonzola or young Pecorino Romano.
INGREDIENTS:
1 quart strawberries (1 large “clamshell” container), hulled, washed, dried
1 teaspoon sugar
1 tablespoon, or ore as needed, good quality balsamic vinegar (try using one with a little age/viscosity to it)
Fresh ground pepper to taste-OPTIONAL
METHOD:
If strawberries are average to small sized, halve from tip to stem. If they are larger, cut into 4 to 6 wedges from tip to stem.
Place in a large non-reactive bowl and sprinkle half the sugar on the berries, then gently turn and sprinkle the rest of the sugar, lightly turning to coat evenly with the sugar.
Allow the berries to macerate 10 minutes, and then carefully drizzle with a few drops of vinegar at a time, turning to distribute it evenly. Toss to combine well and taste a piece of berry, adding more vinegar if needed. Add pepper.
Use right away or refrigerate up to 3 hours. After 3 hours the berries will start to break down a bit. They will taste fine, and are excellent used in things like stuffed French toast, folded into yogurt, etc.
Serves: 4
Source: Chef Andrew E Cohen
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