This six-ingredient dish will joosh up your carrots and is equally delicious hot or cold. Plus, you can use those carrots that have begun to lose their crispness, so this one is an all-around winner! Perfect as a warm side dish, equally delicious as a cold picnic option.

“Scapece” means “pickled” and refers to a sauce for vegetables or fish that involves vinegar or some other brining agent to perk up the essential flavor of the ingredient(s) while a sweetener mellows it out. For this recipe I recommend that you follow the instructions the first time, then adjust the ratio of sugar to vinegar to suit your palate.

Unless you are putting the carrots through a food processor, parboil them first, then slice…they will be softer and easier to cut. And you don’t need to peel them, just a wash with a wire brush will suffice.

2 lbs carrots, parboiled and sliced

3 Tbsp olive oil

3 garlic gloves, roughly chopped

½ cup red wine vinegar

½ cup sugar, white or light brown

1 tsp oregano

sale and pepper to taste

Bring oil to medium heat and gently brown garlic, then add all the other ingredients, stirring until all the liquid has evaporated. Presto! Basta! Eureka!

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