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Roasted carrots Siciliana from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • carrots
  • dried currants
  • rosemary
  • red onions
  • balsamic vinegar
  • pine nuts
  • dried arbol chiles

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Notes about this recipe

  • L.Nightshade on June 11, 2016

    Page 263. This is an easy dish with beautiful results. Carrots are drizzled with olive oil, sprinkled with salt and pepper, and roasted at 450º. Rosemary is fried (I did not use the 1” deep dose of olive oil that the recipe calls for, just poured a bit in the pan, but it was enough that I did have rosemary oil left afterwards). For serving, the roasted carrots are layered with the Currant and Pine Nut relish on page 71, and topped with the fried rosemary. I used rainbow carrots which really made for a colorful presentation. http://www.chowhound.com/post/june-2016-cotm-mozza-secondi-contorti-1036734?commentId=9857133

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