When making the rigatoni, I realized how much we needed a vegetable with dinner. I'm loving this challenge for forcing me to do different things with vegetables. Carrots are not something I thought about when looking for Italian dishes, but this was a homerun.
Sauteed Carrots with Vinegar and Oregano (Carote In Scapece) via Marcella's Italian Kitchen:
For 4 to 6 persons
2 lb. carrots
3 Tb. extra virgin olive oil
3 or 4 garlic cloves, peeled and cut in half
½ c. wine vinegar
½ tsp. granulated sugar
1 tsp. oregano
¼ tsp. chopped hot red pepper
Peel and wash the carrots and slice them into rounds ¼-inch thick. Bring a pot of water to a boil and drop in the carrots. Cook them just until they are slightly tender but still crunchy, not fully cooked. Drain and set aside.
Choose a skillet large enough to accommodate the carrots later, put in the oil and the garlic, and turn on the heat to medium high. When the garlic becomes colored a light nut brown, remove it, put in the carrots, and turn up the heat to high. Cook the carrots for a minute or two, stirring them frequently.
Add the vinegar, sugar, oregano, hot pepper, and salt. Continue cooking, stirring from time to time, until all the liquid has evaporated. Transfer the carrots to a serving platter and serve either lukewarm or at room temperature.
Absolutely a new favorite.
Recipes Complete: 13
Recipes to Go: 17