Bittersweet
Agrodolce
Toasted almonds wrapped in a sweet and sour wine cream, mosto cotto, sugar and honey.
Agrodolce is a sweet preparation based on toasted almonds, characterised by the contrast between the sugary component and the aromatic depth of the wines and the mosto cottoThis is a recipe best served at convivial occasions, when you want to bring to the table a specialty with a firm, creamy consistency, featuring dried fruit as the main ingredient. Toasting intensifies the almond aroma and adds a warm note, while the long cooking time allows the liquids to concentrate until they form a glossy, even coating. Red wine contributes color and structure, while white wine lightens the aromatic profile; honey and mosto cotto They complete the balance with sweet and persistent nuances. This recipe is recommended as a traditional preparation.
Instructions
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6 steps · natural Italian voice
Blanch the almonds
Soak the almonds in boiling water for a few minutes, then drain them when the outer skin is softened and easily removable. This brief blanching makes peeling easier without overcooking the nuts.
Peel the almonds
Remove the outer skin from each almond, working while they're still warm and sufficiently moist. Dry them thoroughly before toasting: the surface must be free of water, which will promote even browning in the oven.
Toast the dried fruit
Arrange the dry almonds on a baking pan and bake them in preheated ovenLet them toast until lightly golden, checking the color often: they should develop a more intense aroma without becoming excessively dark or taking on bitter notes.
Combine the ingredients
Transfer the toasted almonds to a shallow pan and add the sugar, the red wine, the white wine, the mosto cotto and honey. Stir to distribute the ingredients and obtain a smooth liquid before starting to cook.
Cook slowly
Bring the shallow pan on the heat and cook for a few hours over medium heat. Keep the cooking slow and steady, stirring frequently to prevent the sugars and must from sticking to the bottom or browning too quickly.
Check the consistency
Continue cooking until the liquid has concentrated and reached a creamy, thick, and smooth consistency. The mixture it is ready when it adheres to the almonds and covers them completely, without remaining watery on the bottom of the pan. shallow pan.
Chef's Tips
Keep cooking gently and stir often: the mixture it must thicken until it coats the almonds with a uniform cream, without drying out or burning on the bottom.
Ingredients
- Ingredients for 8 people
- (17.64 oz) 500 g almonds
- (12.35 oz) 350 g sugar, (8.45 fl oz) 250 ml red wine
- ½ liter of white wine
- 1 espresso cup from coffee of mosto cotto (cooked grape must) (1 tsp) 1 teaspoon of honey
Can't find it in the US?
- cooked grape mustMostly online
Sold online as saba or vincotto
Or: Unsweetened red grape juice simmered down to about one quarter of its volume; or honey with a few drops of balsamic vinegar
⚠️ Automatic ingredient-based detection. Always check product labels.
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