Carrots in Marsala (Carote in Marsala)

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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.

Ingredients

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).

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