Caroetae frictae
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Original RecipeCaroetae frictae (from Apicius' De Re Coquinaria)Caroetae frictae oenogaro inferuntur. TranslationCarrots are fried and served with a wine sauce. Ingredients:500g carrotsolive oil for frying knob of butter black pepper and sea salt to taste Method:Wash and peel the carrots then Julienne them (cut into matchstick-sized pieces). Meanwhile heat oil in a frying pad and add the carrots. Stir-fry them until they just begin to turn brown. Spoon into a dish and top with a knob of butter. Season with sea salt and a twist of black pepper. Serrve hot. (Though the original recipe calls for a wine sauce the carrots are equally as good served plainly.) |
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