It was the well-known Italian writer, Anna della Conte, who put me up to loving Agrodolce as much as I do. The Sour Sweet flavours are mainly Sicilian in origin is not unlike us using Mrs Ball’s chutney. It is utterly delicious. We served it with a beautifully ripe Dalewood Fromage Traditional Camembert. If you like, you can bake the cheese for about 10 minutes in a 180C oven.
Golden Sultana Agrodolce
What you’ll need
125ml Golden Sultanas
125ml lemon juice
125ml almond nibs
120ml Rio Largo Olive Oil
I small red onion, finely chopped
1 tsp grated lemon zest
½ tsp dried chili flakes
1 Tbs Peels Orange Blossom Honey
3 Tbs parsley, finely chopped
1 Dalewood Fromage Traditional Camembert, at perfect ripeness
What you’ll do
In a small bowl, soak the sultanas in the lemon juice for a couple of hours. In a 20cm nonstick frying pan toast the almond nibs over low heat until they are golden brown and set aside. Wipe the pan out with kitchen paper and pour in 60ml of the Olive Oil, add the onion and fry over low heat until turning golden brown. Add the remaining ingredients with the last 60 ml olive oil. Bring to the boil and simmer for a short while. Take off the heat and allow to cool. Taste and readjust the sweet and sour balance by adding more honey or lemon juice.
Serve with a ripe Dalewood Fromage Traditional Camembert, ham, charcuterie, or place a bowl of it on a cheese board.