Tuesday, June 22, 2010

Marinated Carrot Sticks

There are a few items we make and serve on the tours that people go absolutely nuts over, which amuses us quite a bit because everything we do is fairly simple and easy to replicate at home. We're flattered, sincerely, that people like our cooking, but the amusing part is that people seem to think we're like top chefs or something. :)

The marinated carrots get gobbled up and people are always asking for the recipe. So here is how to make them (From Marcella Hazan's Essentials of Classic Italian Cooking):

  • 1/4 pound carrots
  • 1 garlic clove
  • 1/4 teaspoon dried oregano
  • Salt
  • Black pepper, ground fresh from the mill
  • 1 tablespoon red wine vinegar
  • Extra virgin olive oil
1. Peel the carrots, cut them into 2-inch lengths, and cook them in boiling salted water for about 10 minutes. The exact cooking time will vary depending on the thickness, youth, and freshness of the carrots. For this recipe, they must be cooked until tender, but firm because the marinade will soften them further. To cook them uniformly, put the thickest pieces into the water a few moments before the thin, tapered ones.
2. Drain and cut the carrots lengthwise into sticks about 1/4 inch thick. Place in a small, but deep serving dish.
3. Mash the garlic clove with a heavy knife handle, crushing it just enough to split it and to loosen the skin, which you will remove and discard. Bury the peeled clove among the carrot sticks. Add the oregano, salt, a few grindings of pepper, the red wine vinegar, and just enough olive oil to cover the carrots.
4. If serving them the same day, allow the carrots to steep in their marinade for at least 3 hours at room temperature. If making them for another day, cover tightly with plastic wrap, and refrigerate until 2 hours before serving, allowing them to come to room temperature before bringing to the table. If keeping for longer than a day, remove the garlic after 24 hours.

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