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Carrot Parmigiana

Fast and tasty, let’s bring something new to the table!

A light, colourful and original dish? The carrot parmigiana is what we are looking for. This dish has a particular taste, the sweetness of the carrots works so well with the kick of the tomato sauce. Let’s bring a complete dish to the table, making something new out of a classic southern Italian dish. As usual, the materials used are fundamental for a good result.

HOW TO

Ingredients for 4 people:

  • 1 kg of carrots
  • 500 ml of tomato passata
  • 2 cloves of garlic, peel on
  • Grated Parmigiano Reggiano
  • Extra Virgin Olive Oil
  • Salt
  • 1 pinch of sugar
  • Oregano


    Let’s begin this unusual dish… to enjoy this carrot parmigiana, take a non stick pan, put three tablespoons of extra virgin olive oil and brown the garlic, and, when it is lightly browned, add the cherry tomato passata and let it simmer on a low heat. In the mean time, peel and chop the carrots into circles, take a pan and two spoons of oil and let them cook on a low heat.

    At this point out ingredients are ready, take casserole dish and let’s make the layers: put a ladle of sauce on the bottom and add the carrots. Pu another ladle of sauce on top of this and add lots of grated Parmesan cheese, continue in this way until the dish is full to the top. Oven bake at 180 degrees for 20 minutes and for the last three minutes use the grill.

    We are ready to take the dish to the table, not forgetting to open a bottle of white wine, a Lazio ‘Chardonnay Igp Goccia’ or a beer ‘del Senatore’.
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