Region: Italy, Sicily
Difficulty: Easy and Quick
This Sicilian recipe is quite versatile in that it makes an excellent accompaniment to a wide range of foods. It would be best to choose young carrots that are not longer than 5 or 6 inches as they are sweeter. The so-called “baby” carrots sold in supermarket bags are not young carrots but mature carrots cut down to size.
Yield: Makes 2 to 4 servings
Preparation Time: 15 minutes
1 tablespoon extra-virgin olive oil
1 pound young carrots (about 1/2 inch in diameter)
1/2 cup water
2 teaspoons sugar
Salt to taste
1/2 cup dry Marsala wine
In a skillet, heat the olive oil over medium-high heat, the cook the carrots for 1 minute then pour in the water. When the water has nearly evaporated, sprinkle the carrots with the sugar and salt and let it caramelize for 1 minute. Pour in the Marsala wine and continue cooking until it is nearly evaporated. Serve immediately.