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