torsdag den 4. februar 2010

Tasty sweet and sour carrots

Carote in agrodolce

There are generally seven types of cold Italian antipasti: Sott’aceto, sott’olio, sotto sale, a base di carne, a base di pesce, a base di formaggio and a base di pane. This recipe from Piemonte belongs to the first category, and it is very good this time of year, when you have a craving for salads and fresh vegetables.


Yet the tasty, sweet and sour carrots are preserved and may keep for weeks in a clean, airtight container. They are really easy to prepare and easier still to serve along with other antipasti sott’aceto such as olives, onions, cucumbers and artichokes.  Especially, if you are entertaining many guests and wish to show off with a full plate of delicious starters.



½ kg peeled carrots

1 dl vinegar made on white wine

1 dl dry white wine

1 dl water

4 tbsp olive oil

1 tbsp sugar

2 cloves of garlic

2 bayleaves

Fresh mint, rosemary, parsley

Salt and pepper



Slice the carrots or cut them up into long juillienne sticks.

Place the carrots and the peeled cloves of garlic in a casserole with water, wine and vinegar. And sugar, oil and herbs, and let it boil for 8-10 minutes until the carrots are al dente.

Remove the herbs and transfer the carrots to a clean glass.

Cover with the boiling liquid, and leave the carrots in the fridge for a day or two. (They are delicious from day one, but a rest may improve the taste further.)

Sprinkle with fresh basil leaves before serving.

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