Thursday, February 7, 2013
You not might think of a carrot as something you would find in an Italian Cucina other than in a sofritto maybe..... but it is and the way Sicilians like their carrots are cooked tender with a sweet and sour sauce or Agrodolce which literally translates to sour and sweet. The wonderful thing about agrodolce is that it can take a simple inexpensive vegetable and raise it to another level. You can use this recipe for all sorts of vegetables such as cipolline onions, zucchini, or eggplant.
1 pound carrots
1/2 stick of butter
3/4 cup water
3 tablespoons red wine balsamic vinegar
1 tablespoon sugar
1 Tablespoon flour
salt to taste
Peel and cut your carrots into 3 pieces and then quarter each piece. You want thin sticks.
Melt your butter over medium high heat, add sugar, vinegar, and flour and stir to combine.
Add carrots, water, salt, stir and cover to simmer over medium heat for 5 minutes.
Remove lid and cook stirring every now and then for 15-20 minutes or until the sauce reduces and coats carrot sticks.
Allow to cool slightly before serving, it is best lukewarm.