Roasted Carrots With Caramelized Walnut Crema And Pecorino Food

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

CARAMELIZED ROASTED CARROTS

Steps:

• Bake in the oven for around 25 minutes or until soft and beginning to brown.
• Serve and enjoy.

PENNE PECORINO

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
• Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
• Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
• Remove the pan from the heat and stir in the grated cheese until partially melted.
• Top with freshly ground black pepper and serve immediately.

CHICKEN FRANCESE WITH LEMON AND PECORINO

Steps:

• Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer.
• Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.
• Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.
• Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

BAKED CARROTS WITH CARAMELIZED ONIONS

Steps:

• Grease the bottom and sides of a covered casserole dish with 1 tablespoon of butter and set aside.
• Melt the other tablespoon of butter in a skillet and slowly cook the onions, stirring occasionally, until golden brown and tender.
• Preheat oven to 180C/350°F.
• While the onions cook, peel and THINLY slice the carrots and put them into the buttered casserole dish. The slices should be about the thickness of a nickel (or a pound coin in the UK). If they are too thick, they will take longer than noted to cook.
• When the onions are cooked, add them to the carrots and mix them around a bit.
• In a small bowl, combine the orange juice, honey, paprika, garlic powder, dill, cayenne (if using), melted butter, salt and pepper.
• Pour this mixture over the carrots, cover and bake for one hour. Remove from oven and test to see that carrots are firm but tender. If need be, return to oven and cook an additional 5-15 minutes.
• Enjoy now because I can almost guarantee that you won't have any leftovers!

CARAMELISED CARROTS

Steps:

• Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
• Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
• Stir in the parsley and the vinegar.

ROASTED FENNEL AND CARROTS WITH PECORINO

Steps:

• Preheat oven to 375°F.
• Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
• Sprinkle with thyme, then cheese. Drizzle with oil.
• Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
• Sprinkle with fronds.

ROASTED FENNEL AND CARROTS WITH PECORINO

Steps:

• Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.