"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Spicy Neapolitan Carrots Recipe

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This recipe for Spicy Neapolitan Carrots, by , is from The Wallace-McMurray Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, September 14, 2008


1 1/3 cups water
2/3 cup white vinegar
4 large carrots, peeled, cut into 2 1/2-inch pieces and julienned
3 garlic cloves, sliced
1 teaspoon red pepper flakes
3/4 teaspoon oregano
1/3 cup extra-virgin olive oil
2 tablespoons parsley, chopped
5 large basil leaves, sliced
Salt and freshly ground pepper, to taste

1. In a medium-sized saucepan, heat the water and the vinegar. Add the carrots, bring to a boil and cook until al dente, about 7 to 10 minutes. Strain the carrots, reserving the liquid. Let the carrots cool.

2. Pour the hot carrot liquid into a ball jar or bowl; add the garlic, red pepper flakes and oregano, and let cool.

3. When the liquid has cooled, add the olive oil, parsley, basil leaves, salt, pepper and the carrots. Swirl, refrigerate and marinate for at least a day before eating. Eat at room temperature.




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