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.
Prep Time
15 minutes
Cook Time
25 minutes
Servings
6
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).
Rated 5 out of
5 by
woodlandbird from
Very simple and flavorfulWe needed a simple side dish to compliment my sister's traditional saltimbocca. These carrots turned out perfectly! As the original reviewer said, these are "sexy carrots." I believe they would go well with any Italian or Sicilian course, especially anything salty as they come out a touch tangy and sweet. I will note that we eat lots of vegetables in my family, so the 6 servings were more like 4. Most likely, we will double it next time as we like to have leftovers.
Date published: 2013-07-28
Rated 5 out of
5 by
annemcd28 from
Dinner party carrotsWho knew carrots could be so sexy? I just made a half batch as a trial run for a dinner party, and they were fantastic. The buttery marsala glaze transforms the cheap, lowly carrot into something remarkable. This recipe is really low-maintenance, making it a good option for a dinner party when you want to focus on the main course.
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