Preserving Summer the Italian Way

     In the August/September issue of Fine Cooking Domenica Marchetti introduces us to agrodolce, a sweet and sour brine that is used to pickle vegetables and fruit.  She says that the colorful preserved garden produce makes a delightful antipasto platter or an accompaniment to a main course.  She writes, "Agro means sour and dolce means sweet, so any Italian dish prepared in this style will exhibit both of these flavors."  

     Peppers can be grilled to soften and sweeten them, then marinated in agrodolce for about an hour, then submerged in extra-virgin olive oil and put in the fridge for abut a week to give the flavors time to mellow.  A simpler process is applied to carrots, fennel and beets.  The vinegar sharpens their flavors and the sugar enhances their natural sweetness.  Fruits like melons also take on a special note as "pickles" in the sweet and sour brine.

     Tomorrow: One of Domenica's favorite pickle recipes.