carote al marsala
for 6
2 kg spring carrots, scrubbed
3 tablespoons olive oil
400 g spring garlic, outer skins removed, cloves kept whole, peeled
Maldon salt and freshly ground black pepper
2 branches fresh rosemary
150 ml dried grape wine such as Vin Santo
Slice the carrots diagonally across into elongated discs 5 mm thick.
Use a large flat thick-bottomed frying pan. Heat the olive oil gently, and place half the carrot discs flat into the oil. Add half the garlic. Sprinkle with salt and pepper, place half the rosemary on top, and cook for 15 minutes until the carrots are brown. Turn the carrots and garlic over and brown the other side.
Remove from the pan and repeat with the remainder of the carrots, garlic and rosemary. Add some more oil if necessary. When all the carrots are cooked, put together in the pan. Pour over the sweet wine and heat gently to allow it to reduce and thicken. Serve the carrots with the rosemary.