Carote alla Crema di Balsamico
Carote alla Crema di Balsamico Recipe from Italy
Introduction
Carote alla Crema di Balsamico is a delicious and flavorful Italian dish that features carrots cooked in a rich balsamic vinegar cream. This dish is perfect for those looking for a unique and tasty way to enjoy carrots.
History
Carote alla Crema di Balsamico has its origins in Italian cuisine, where balsamic vinegar is a popular ingredient used in many dishes. The combination of sweet and tangy balsamic vinegar with the natural sweetness of carrots creates a harmonious and delightful flavor profile.
Ingredients
- 5 or 6 carrots (approximately 15 cm or approximately 6 in)
- 1 cup cream of balsamic vinegar
- 1 tsp of sea salt (optional)
How to prepare
- Boil the carrots for 5 – 6 minutes (with or without salt).
- Cut each carrot into 4 pieces (you can cut them shorter too).
- In a pan, pour the balsamic vinegar cream and add the carrots.
- Fry for 5 – 6 minutes while stirring.
- The balsamic vinegar cream can be substituted with regular balsamic vinegar.
- I suggest cutting the carrots into 4 pieces (or shorter).
- In a pan, pour the balsamic cream and add the carrots.
- Fry, at low temperature, for 10 – 15 minutes while stirring.
- Serve with a main dish or alone in a buffet.
Variations
- Add some honey or maple syrup for a sweeter flavor.
- Top with chopped nuts or seeds for added crunch.
- Mix in some fresh herbs like parsley or thyme for a different flavor profile.
Cooking Tips & Tricks
Be sure to not overcook the carrots, as they should still have a slight crunch to them.
- Adjust the amount of balsamic vinegar cream to suit your taste preferences.
- You can also add some herbs or spices to enhance the flavor of the dish.
Serving Suggestions
Carote alla Crema di Balsamico can be served as a side dish with grilled chicken or fish, or as a standalone dish in a buffet.
Cooking Techniques
Boil the carrots before frying to ensure they are cooked through.
- Stir the carrots constantly while frying to prevent burning.
Ingredient Substitutions
Regular balsamic vinegar can be used instead of balsamic vinegar cream.
- You can use other vegetables like zucchini or bell peppers in place of carrots.
Make Ahead Tips
Carote alla Crema di Balsamico can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.
Presentation Ideas
Serve Carote alla Crema di Balsamico in a decorative dish garnished with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.
Pairing Recommendations
This dish pairs well with grilled meats, roasted vegetables, or a fresh salad for a complete and satisfying meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on the stove or in the microwave until heated through.
Nutrition Information
Calories per serving
Each serving of Carote alla Crema di Balsamico contains approximately 70 calories.
Carbohydrates
Carote alla Crema di Balsamico is a low-carb dish, with approximately 10 grams of carbohydrates per serving.
Fats
This dish is low in fat, with only about 1 gram of fat per serving.
Proteins
Carote alla Crema di Balsamico is a low-protein dish, with only about 1 gram of protein per serving.
Vitamins and minerals
Carrots are rich in vitamin A, vitamin K, and potassium, making this dish a nutritious choice for a side dish.
Alergens
This dish is gluten-free and dairy-free, making it suitable for those with food allergies or intolerances.
Summary
Carote alla Crema di Balsamico is a healthy and flavorful dish that is low in calories and fat, making it a great option for those looking to enjoy a delicious and nutritious meal.
Summary
Carote alla Crema di Balsamico is a simple yet flavorful dish that is perfect for those looking to enjoy a unique and delicious way to prepare carrots. With its rich balsamic vinegar cream and tender carrots, this dish is sure to become a new favorite in your recipe repertoire.
How did I get this recipe?
I remember the excitement I felt when I first saw this recipe for Carote alla Crema di Balsamico. It was many years ago, during a trip to Italy with my husband. We were exploring the beautiful city of Modena, known for its balsamic vinegar production. As we wandered through the bustling streets, we stumbled upon a quaint little trattoria that seemed to beckon us in with the enticing aroma of simmering vegetables and herbs.
We decided to stop for lunch and were greeted warmly by the owner, a kindly old Italian man with a twinkle in his eye. As we perused the menu, one particular dish caught my attention - Carote alla Crema di Balsamico. I had never heard of such a dish before, but something about the combination of carrots and balsamic cream intrigued me.
When the dish arrived at our table, I was immediately struck by the vibrant colors and enticing aroma. The carrots were perfectly cooked and coated in a rich, velvety balsamic cream that danced on my taste buds with each bite. I knew then and there that I had to learn how to make this dish for myself.
After finishing our meal, I mustered up the courage to approach the owner and ask for the recipe. To my surprise, he was more than happy to share his culinary secrets with me. He took me back to the kitchen and showed me step by step how to make Carote alla Crema di Balsamico.
First, he explained, you must start with fresh, organic carrots. Peel and slice them into thin rounds, then sauté them in a mixture of butter and olive oil until they are tender. Next, add a generous splash of balsamic vinegar and a dollop of heavy cream to create a luscious sauce that will coat the carrots in a sweet and tangy glaze.
As the carrots simmered on the stove, the owner shared stories of his own grandmother, who had passed down this recipe to him. He spoke fondly of her love for cooking and how she had taught him to appreciate the simple pleasures of good food made with love.
After the dish was ready, he plated it up and handed me a fork to taste. The flavors exploded in my mouth, the sweetness of the carrots complemented perfectly by the tangy balsamic cream. I knew then and there that this dish would become a staple in my own kitchen.
As we bid farewell to the trattoria and the kind owner, I made a promise to myself to recreate this dish for my family and friends back home. Over the years, I have perfected the recipe, tweaking it here and there to suit my own tastes and preferences.
Now, whenever I make Carote alla Crema di Balsamico, I am transported back to that charming trattoria in Modena, where I first fell in love with this delightful dish. And with each bite, I am reminded of the joy of discovering new recipes and the importance of passing down culinary traditions from one generation to the next.
So here it is, my own version of Carote alla Crema di Balsamico, a dish that holds a special place in my heart and brings a taste of Italy to my kitchen. I hope you enjoy it as much as I do, and perhaps one day you too will pass it down to your own loved ones, creating new memories and traditions along the way. Buon appetito!