Carote in Agrodolce (Sweet and Sour Carrots)
Veneto: Authentic Recipes from Venice and the Italian Northeast (Chronicle Books, 2003)
When Julia Della Croce taught a workshop at the Beard House using recipes from her book, Veneto: Authentic Recipes from Venice and the Italian Northeast, these simple and delicious carrots were among them. She explains in the book that the recipe comes out of the Venetian-Jewish culinary tradition.
- 1 cup raisins
- 1/2 cup sweet Marsala or as needed
- 2 pounds young carrots, peeled
- 3 tablespoons unsalted butter, olive oil, or a combination
- 1/4 teaspoon sea salt
- 1/4 cup pine nuts, lightly toasted
- Finely grated zest of 1 orange
- 1 tablespoon white wine vinegar
In a small bowl, combine the raisins with Marsala to cover. Allow to soak for an hour or so. Slice the carrots into 1/2-inch-thick disks, or into the same thickness first horizontally and then on the diagonal for an oval shape.
In an ample, heavy-bottomed skillet, warm the butter or olive oil over medium-low heat. Add the carrots and water, cover tightly, reduce the heat to low, and cook, stir occasionally with a wooden spoon to ensure even cooking, until the carrots are tender but still somewhat resistant to the bite, 10 to 12 minutes. If necessary, add an additional tablespoon or two of water occasionally to prevent the carrots from drying out, burning, or sticking to the bottom of the pan. When the carrots are half cooked, uncover and add the salt, raisins, Marsala, pine nuts, orange zest, and vinegar. Check for salt and serve promptly.