One doesn't necessarily think of carrots as being particularly Italian, but they are one of the standard ingredients in the soffritto, the sauteed herb mixture behind the flavor of many Italian dishes including
sugo alla bolognese. And people do add them to salads. And here are a few more ideas, inspired by the brightness of the carrots I saw in one of Florence's markets the other day:
- Baby Carrot and Almond Salad: A fairly elaborate salad that will work nicely as a starter.
- Raw Carrot Salad: Carrots are a common component of the insalata mista, or mixed salad, but don't usually predominate. But here they do.
- Shells with Asparagus and Carrots: Carrots and asparagus spears complement each other beautifully, and look well together too in this easy springtime pasta dish.
- Stewed Carrots: Stewed Carrots are extremely simple, and there are many recipes for them floating about. This stewed carrot recipe is Italian.
Carrots Not What You Had In Mind? The General Recipe Index
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