Sauteed carrots with vinegar and oregano (Carote in scapece) from Marcella's Italian Kitchen by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kitchen_chick on September 21, 2022

    We really enjoyed this. A nice basic veggie side dish that goes with many mains. During the sauté step I let the carrots caramelize a bit for a lovely sweet touch to go with the vinegar.

  • okcook on September 09, 2018

    We loved this BUT you have to follow the recipe to get the acid balance correct. The carrots were blanched for about 4 minutes then drained and put into a container with the lid off to cool down. I did this in the morning for dinner mis en place. This is a great dish to have with a heavy meat dish because of the tart nature of the dish.

  • Bloominanglophile on October 21, 2013

    This recipe, I felt, was ok in a pinch.

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