Favuzzi Magazine (English) December 2016 | Page 31
- 500 g Nantes carrots, peeled and cut in 2
- 30 mL (2 tablespoons) Goccia di Sole hot pepper olive oil
- 15 mL (1 tablespoon) Rufus Teague apple BBQ sauce
- 15 mL (1 tablespoon) chopped parsley
- 5 mL (1 teaspoon) Favuzzi fennel pollen
BBQ
CARROTS
SERVES 4 TO 6
PREPARATION - 15 MINUTES
IN A POT, BRING TO THE BOIL A GOOD AMOUNT OF
SALTED WATER. BLANCH THE CARROTS FOR THREE
MINUTES, THEN DRAIN.
MOL10
HOT PEPPER
OLIVE OIL
GOCCIA DI SOLE
500 ML
RT105
APPLE
BBQ SAUCE
RUFUS TEAGUE
375 ML
IN A SMALL BOWL, COMBINE THE HOT PEPPER OIL
AND BBQ SAUCE TO MAKE A SMOOTH SAUCE.
HEAT SOME OIL IN A FRYING PAN AND ADD THE
BLANCHED CARROTS. ADD THE SAUCE AND MIX WELL
TO COAT THE CARROTS. SPRINKLE WITH THE PARSLEY
AND FENNEL POLLEN TO FINISH.
FA18
FENNEL POLLEN
FAVUZZI
15 G
FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 3 1