Sicilian Carrots from Agata & Valentina Grocery and Carryout in New York City - xpost

[Guest guest]

Hope this is good -- I'm always on the lookout for recipes that make

carrots tasty. This dish is sold at a little market in New York City.

 

Brenda Adams

 

* Exported from MasterCook *

 

Sicilian Carrots from Agata & Valentina Grocery/Carryout

 

Recipe By :The New Elegant But Easy Cookbook by Marian Burros and Lois

Levine

Serving Size : 0 Preparation Time :0:00

Categories : Carrots Take Out Food

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds baby carrots -- peeled and thinly sliced

OR

regular carrots

4 tablespoons extra virgin olive oil -- best quality

4 tablespoons dried cranberries

3 tablespoons pine nuts

9 medium basil leaves -- cut in julienne strips

salt and pepper -- to taste

 

Preheat the oven to 400 degrees. Spray two large roasting pans with

nonstick olive oil spray and arrange the carrots in a single layer on the

pans, mixing with 2 tablespoons of oil. Bake the carrots for 30 to 40

minutes, occasionally mixing them so they don't burn. They should become

soft and start to brown. Remove and let cool.

 

In a bowl, mix the carrots with the cranberries, pine nuts, basil, and

remaining 2 tablespoons olive oil, and allow to sit overnight in the

refrigerator.

 

To serve, let return to room temperature.

 

Yield: 6 to 8 servings

 

S(Typist/Poster):

" Typos by Brenda Adams (adamsfmle) & posted RecipeCafe and

Veg-Recipes 7/99 "

 

Copyright:

" 1998; ISBN: 00-684-83244-5 "

 

A 'take-out' dish from: Agata & Valentina Grocery and Carryout Shop, New

York City

 

NOTES : The easy way to julienne basil is to stack several leaves one on

top of the other, roll them up like a cigarette, and then slice crosswise

into strips.

 

Be sure to use the best olive oil you can afford for this dish as it will

make a tremendous difference in the flavor.

 

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