No. 14. Roman Sauce (salsa Agro-dolce) Recipe

No. 14. Roman Sauce (Salsa Agro-dolce)

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

History and Fun Facts:
Roman Sauce, also known as Salsa Agro-dolce, is a classic Italian sauce that originated in ancient Rome. It is a blend of sweet and sour flavors, which was popular in Roman cuisine. The combination of burnt sugar, vinegar, raisins, and nuts creates a unique and delicious taste that pairs well with various dishes.

During Roman times, this sauce was commonly served with cutlets, calf's head, feet, or tongue. It provided a delightful balance of flavors that complemented the savory meats. Today, Roman Sauce is still enjoyed in Italy and around the world, adding a touch of ancient Roman culinary tradition to contemporary dishes.

Now, let's dive into the recipe and recreate this delightful Roman Sauce experience!

Ingredients:
- 2 tablespoons burnt sugar
- 1 tablespoon vinegar
- 1 cup good stock (such as beef or vegetable)
- 2 cups Espagnole sauce
- 1/4 cup raisins
- 1/4 cup pine nuts or shredded almonds

Instructions:
1. In a small bowl, mix two tablespoons of burnt sugar with one tablespoon of vinegar until well combined. This will form the sweet base of the sauce.

2. Gradually add a little good stock to the burnt sugar and vinegar mixture, while stirring continuously. This will help dilute the sweet mixture and create a balanced taste.

3. In a saucepan, combine the diluted burnt sugar mixture with two cups of Espagnole sauce, a few stoned raisins, and a handful of pine nuts or shredded almonds.

4. Place the saucepan over low heat and keep the sauce hot using a bain-marie. Stir occasionally to ensure the ingredients are evenly distributed and the sauce doesn't stick to the bottom.

5. Allow the sauce to simmer for about 15 minutes, or until the raisins plump up and the flavors meld together. Keep an eye on the consistency and add more stock if needed to achieve your desired thickness.

6. Once the sauce has reached your desired consistency and the flavors have melded together, remove it from heat and keep it warm until ready to serve.

Serving Suggestions:
- Roman Sauce is traditionally served with cutlets, such as pork or veal. Coat the cutlets with the sauce or drizzle it over them as a finishing touch. The sweet and tangy flavors of the sauce will complement the savory meat beautifully.
- It is also recommended to serve Roman Sauce with calf's head, feet, or tongue. These meats are well-suited to the unique flavor profile of the sauce and create a delicious combination.
- For a vegetarian twist, you can serve the Roman Sauce with roasted vegetables, such as cauliflower or eggplant. The sauce adds a burst of flavor and depth to the dish.

Fun Fact: In ancient Rome, pinocchi (pine nuts) were commonly used in place of almonds for this sauce. If you can't find pinocchi, you can easily substitute them with shredded almonds, which are readily available in most grocery stores.

Similar Recipes:
If you enjoy the flavors and balance of sweet and sour in Roman Sauce, you may also like these similar recipes:
1. Sicilian Caponata: A traditional Sicilian eggplant dish that combines sweet and sour flavors, including ingredients like capers, olives, and vinegar. It is often served as an appetizer and makes a delightful addition to antipasto platters.
2. Sweet and Sour Meatballs: A popular dish in many cuisines, these meatballs are simmered in a tangy sauce made with vinegar, sugar, and other flavorings. They can be served as an appetizer or as a main course accompanied by rice or noodles.

Enjoy your culinary journey to ancient Rome with this No. 14 Roman Sauce recipe!

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