Italian Roasted Carrots with Bottarga | The Carrot Episode!

This week at the La Fortezza kitchen, we're preparing this versatile side-dish - roasted carrots topped with lemon juice and bottarga. Bottarga is dried fish roe, and popular in this region.

Bottarga is a delicacy of dried, salted, cured fish roe, typically from the grey mullet or bluefin tuna. It is considered to
be the truffle of the sea, and is used as a condiment in lieu of salt—sprinkled on pasta, pizza, and vegetables (as in this
recipe). In fact, it’s way more potent than salt; it’s a big umami blast. It is one of those very Italian ingredients that you
may think is hard to find outside of Italy, but it’s not (see the Source Guide in my book At the Table of La Fortezza). A staple in my La Fortezza pantry,
it’s sold in a small brick that can be grated or comes already grated in a jar.

RECIPE

12 small carrots (about 1 pound)
6 tablespoons extra virgin olive oil, divided
Juice of 1 lemon
3 tablespoons grated bottarga

PREPARATION

Preheat the oven to 400°F.

Clean and peel the carrots, place them into a
roasting pan, and drizzle with 3 tablespoons olive
oil. Shake the pan to coat them completely. Bake
for 30 minutes, or until the carrots are fork tender.

Transfer them to a platter, drizzle with the
lemon juice and the remaining 3 tablespoons
olive oil, and sprinkle them with the bottarga.
Serve warm.

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Chapters:

00:00 - Welcome to the carrot episode
00:13 - What is bottarga?
01:06 - 45 minutes of baking later
02:13 - Versatile side dish
02:45 - Taste test
03:12 - Leo's tentative taste test

#carrots #italianfood #sidedish