Roasted Carrots, Capers and Persinette Cress


For 4 people:

  • 4 carrots
  • Salt
  • 100 g of butter
  • 50 g of desalted capers
  • 2 trays of Persinette Cress


  • 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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