Carote in agrodolce
There are generally seven types of cold Italian antipasti: the pickled sweet and sour carrots recipe belongs to the sott’aceto category.
There are generally seven types of cold Italian antipasti: Sott’aceto, sott’olio, sotto sale, a base di carne, a base di pesce, a base di formaggio and a base di pane. This recipe from Piemonte belongs to the first category, and it is very good this time of year, when you have a craving for salads and fresh vegetables.
Yet the tasty, sweet and sour carrots are preserved and may keep for weeks in a clean, airtight container. They are really easy to prepare and easier still to serve along with other antipasti sott’aceto such as olives, onions, cucumbers and artichokes. Especially, if you are entertaining many guests and wish to show off with a full plate of delicious starters.
½ kg peeled carrots
100 ml vinegar made on white wine
100 ml dry white wine
100 ml water
4 tbsp olive oil
1 tbsp sugar
2 cloves of garlic
Fresh mint, rosemary, parsley
Salt and pepper
Slice the carrots or cut them up into long juillienne sticks.
Place the carrots and the peeled cloves of garlic in a casserole with water, wine and vinegar. And sugar, oil and herbs, and let it boil for 8-10 minutes until the carrots are al dente.
Remove the herbs and transfer the carrots to a clean glass.
Cover with the boiling liquid, and leave the carrots in the fridge for a day or two. (They are delicious from day one, but a rest may improve the taste further.)
Sprinkle with fresh basil leaves before serving.
Other preserves to supplement sweet and sour carrots