Wednesday, October 10, 2012

Marinated Carrots - Italian Antipasti

I bought two pounds of carrots yesterday because I wanted to make some antipasti. I like everything that's marinated and I love every kind of antipasti I can eat as snack or supper with some fresh bread. Preparing the marinated carrots is very easy - it takes maybe 30 minutes, so I am going to share the recipe with you.
  • 1lb 5 oz (600 g) carrots
  • 3/4 tsp. salt
  • 5 garlic cloves
  • 2 1/2 fl oz (1/4 cup / 70 ml) white vinegar (or aceto balsamico)
  • 4 fl oz (1/2 cup / 120 ml) olive oil
  • 1 teaspoon oregano or basil
  • 1 pinch cayenne pepper (be carefull not to add too much!!!)
  1. Clean/peel the carrots (the amount of 21 oz carrots in the recipe means that they were already peeled)
  2. Cook them al dente in a pot for a couple of minutes. You'll have to check it. I cooked the carrots in the pressure cooker for 2 minutes and left it after I switched off the stove for 4 minutes to cool them down.
  3. In the meantime prepare the marinade. Mix the vinegar + oil + spices + herbs + salt + squeezed garlic in a bowl.
  4. Cut the carrots in half or quarters (it depends how thick they are) and then into pieces of about 2 inches.
  5. Add the carrots to the marinade and mix it well together.
  6. Keep the antipasti for one day or over night in the fridge.
  7. Enjoy.


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