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Rose Miglucci’s Spicy Neapolitan Carrots




Source of Recipe


Mario’s, Bronx, NY


Recipe Introduction


Rose Miglucci carries on as the materfamilias of her family, now fourth-generation restaurateurs at Mario’s in the Bronx. She has a few of her own treats she doles out to regulars or, for that matter, anyone who asks for them.


List of Ingredients




1 1/3 cups water
2/3 cup white vinegar
4 large carrots, peeled, cut into 2 1/2-inch pieces and julienned
3 garlic cloves, sliced
1 teaspoon red pepper flakes
3/4 teaspoon oregano
1/3 cup extra-virgin olive oil
2 tablespoons parsley, chopped
5 large basil leaves, sliced
Salt and freshly ground pepper, to taste

Recipe



1. In a medium-sized saucepan, heat the water and the vinegar. Add the carrots, bring to a boil and cook until al dente, about 7 to 10 minutes. Strain the carrots, reserving the liquid. Let the carrots cool.

2. Pour the hot carrot liquid into a ball jar or bowl; add the garlic, red pepper flakes and oregano, and let cool.

3. When the liquid has cooled, add the olive oil, parsley, basil leaves, salt, pepper and the carrots. Swirl, refrigerate and marinate for at least a day before eating. Eat at room temperature.

Wine suggestion: Montepulciano d’Abruzzo