R.Stripes of different colors and sizes, foulard prints, cutlery with a strong personality. There cream of new carrots is a light first course that anyone can prepare.
But here a tone is set with the important (and somewhat eccentric) mise en place, as well as with an original spiced crumble and the wine, more abundant than usual.
Cream of new carrots (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
INGREDIENTS FOR 4 PEOPLE:
600 g of carrots
1/2 l vegetable broth
1 small onion
1 glass of white wine
1 clove of garlic
2 cm of grated fresh ginger
1 teaspoon of turmeric
4 tablespoons of crumble made with taralli, toasted pistachios and coarsely chopped coriander seeds
2 tablespoons of extra virgin olive oil
1 knob of salted butter
salt
Method
Clean the carrots and grate them with a grater with large holes. Clean the onion and chop it finely, leave the garlic in the shirt and sauté them both in a saucepan with the butter and 2 tablespoons of oil.
Add the turmeric, ginger, salt and pepper, then the carrots and white wine and cook until it evaporates. In the end, pour half a liter of vegetable broth and cook until the carrots are tender.
Blend wellchoosing the consistency you prefer (adding or subtracting broth). Serve warm with the aromatic crumble.
ON THE TABLE DEDAR striped fabric, plates, cutlery, napkins and HERMÈS HOME box, SAINT LOUIS glass.
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