Dish

Carote al Marsala

Carrots in Marsala Wine

Carote al Marsala is made by sautéing carrots in butter and then adding Marsala wine and chicken broth. The dish is then simmered until the carrots are tender and the sauce has thickened. The dish is typically served with crusty bread or pasta. The carrots are a good source of vitamin A and the Marsala wine adds a sweet and nutty flavor to the dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Side Dish

Origins and history

The dish originated in the region of Sicily in Italy. Marsala wine is a fortified wine that is produced in the region of Marsala in Sicily. The wine is used in many Italian dishes and is known for its sweet and nutty flavor.

Dietary considerations

Gluten-free

Variations

There are many variations of Carote al Marsala that use different types of wine and vegetables. Some variations also add herbs like thyme and rosemary to the dish.

Presentation and garnishing

The dish is typically served in a bowl with the sauce covering the carrots. It is garnished with fresh parsley and served with crusty bread or pasta.

Tips & Tricks

To make the dish more flavorful, add more herbs like thyme and rosemary. You can also use different types of wine like sherry or port to make the dish more interesting.