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| Carote alla Giudia
Braised Carrots, Jewish Style A dish of cooked carrots, sofegae style, from the Veneto. The presence of pine nuts and raisins and the dash of vinegar to balance the sweetness of the raisins are give-aways of the Arabic or Levantine origins, while the goose or chicken fat reveal its Ashkenazic roots. ? cup rendered goose or chicken fat, or olive oil for a pareve version 1 � pounds carrots, peeled and thinly sliced ? cup water 6 tbsp raisins, plumbed in water or sweet wine 3 tbsp pine nuts, toasted Salt and freshly ground pepper to taste Dash of vinegar Sugar to taste (optional) Warm the goose or chicken fat (or olive oil) in a saute pan over medium heat. Add the carrots and saute until well coated with fat, 5 to 8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes. Add the raisins with their liquid, and the pine nuts. Season with salt and pepper. Add a little vinegar or sugar, or both if you like. Serve warm or at room temperature. Source: Joyce Goldstein, "Cucina Ebraica" Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |