Agro-dolce, in Italian, literally translates to 'sour-sweet' and this is recipe that I learned when I was in Rome, cooking cippolini onions this way. I figured the mixture of the honey and vinegar would counter the strong flavor of the black Spanish radishes.
I was right! This was a delcious side dish or condiment tonight...and all you need: whatever you want to cook
agro-dolce, some butter, olive oil, vinegar, water, honey, salt, and an herb of your choice.
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Scrub and slice the black radishes; slice cleaned leeks into coins. Cook the radishes and leeks with a pat of butter and a splash of olive oil until they begin to brown.
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Deglaze the pan with rice vinegar. Add water and continue to simmer until the radishes are fork tender. Season with pink Himalaya salt and fresh chopped dill. Stir in honey.
I served this with steamed
forbidden rice and a beer-poached salmon with shitake mushrooms and asparagus.
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