Kitchen Conservatory offers a variety of private classes, including one-on-one instruction on any culinary topic. During a recent tutorial, we developed this delicious Italian sweet-and-sour sauce for chicken or fish. In addition, this sauce can be pureed in a food processor and served as an appetizer spread or as a condiment for cheese.

Agrodolce Sauce

• 1 red bell pepper
• 2 onions, sliced
• 2 tablespoons olive oil
• 1/4 cup sweet vermouth
• 1/3 cup balsamic vinegar
• 1/4 cup golden raisins
• 1/4 cup toasted pine nuts
• salt and pepper to taste

Roast the pepper until the skin is blackened. Cover and let cool. Scrape off the peel and slice the pepper into strips. Saute the onions and peppers in oil until tender and golden brown, about 10 minutes. Deglaze the pan with vermouth and balsamic and cook until reduced by half. Fold in the raisins and pine nuts. Season with salt and pepper to taste. Serve with chicken or fish. Alternatively, pulse the mixture in a food processor and serve as a dip.