Carrots, Braised (Carote in Stufato)(Boom)

8 Servings
Carrots Italian
Carrots Italian

1/3 cup ra virgin olive oil
4 oz cetta cut into sm pieces
1 yellow on chopped
1 lic clove chopped
2 lb rots peeled and sliced 1/8" thick
1 tbsp chopped lian parsley
1/3 cup light meat ck
1 salt and freshly und pepper

In a skillet over low heat, warm the olive oil. Add the pancetta, onion, and garlic and fry gently, stirring frequently, until the onions are translucent, about 5 minutes. Add the carrots and parsley and stir well. Cook gently for 20 minutes, adding just enough of the stock to keep the carrots moist. Season to taste with salt and pepper.


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