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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Carrots in Marsala (Carote in Marsala)


Posts : 26747
Thanked : 1364
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.

  • 146


  • 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


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

    Current date/time is Fri 24 Nov 2017, 1:03 am