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Roasted Carrots, Capers and Persinette Cress
Ingredients
For 4 people:
- 4 carrots
- Salt
- 100 g of butter
- 50 g of desalted capers
- 2 trays of Persinette Cress
Method
- Wash and dry the carrots, brown them in a pan with the butter for around 10/12 minutes and add salt.
- Meanwhile, finely chop the capers.
- Arrange the cooked carrots on the plate, sprinkle with the chopped capers and complete with Persinette Cress to taste on top of the carrots.
Recipe: Pier Giorgio Parini
Source: Italia Squisita
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