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