Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Carrots in Marsala (Carote in Marsala)

Share

Lobo
Moderator
Moderator

Posts : 17901
Thanked : 880
Join date : 2013-01-12

Carrots in Marsala (Carote in Marsala)

Post by Lobo on Fri 22 Jan 2016, 2:52 am


Carrots in Marsala (Carote in Marsala)


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Sicilian wines are generally little known beyond the island, unless emigrant Sicilians have established a market for them in their new countries. The internationally recognized Marsala, the pride of Silicy’s west coast, is the exception. Here, Marsala secco adds a light sweetness to a simple carrot preparation.



  • Printer Friendly Version






  • 146

Ingredients:


  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 shallot, chopped
  • 1 lb. carrots, peeled and cut into slices 1/4 inch thick
  • Salt, to taste
  • 1/4 cup dry Marsala wine

Directions:

In a large fry pan over medium-low heat, melt the butter. Add the shallot and sauté until barely tender, about 2 minutes. Add the carrots and salt, reduce the heat to low, cover and cook, stirring occasionally, until the carrots are very tender, about 20 minutes. Add a little water if they begin to scorch.

Pour in the Marsala and cook, uncovered, until it evaporates, about 3 minutes. Transfer the carrots to a warmed serving bowl and serve immediately. Serves 6.

Adapted from Williams-Sonoma Savoring Series, Italy, by Michele Scicolone (Time-Life Books, 1999).

Related Tips


  • All About Carrots

    Current date/time is Tue 06 Dec 2016, 6:07 am