Olio Taibi
An easy marinade featuring our Biancolilla plus simple carrot sticks offer up an addictive vegetable antipasti.
1.5 TBS sherry vinegar
1/2 tsp dried herbs (see note)
1/8-1/4 tsp red pepper flake
1/2 pound carrots, peeled and cut into 3 inch by 1/4 inch sticks
In a flat bottomed dish, combine Olio Taibi Biancolilla Extra Virgin Olive Oil, sherry vinegar, herbs, and red pepper flake; whisk gently. Set aside.
Bring a small sauce pan of well salted water to a boil.
When water is boiling, add carrot sticks and simmer for 4 minutes, until al dente.
Drain carrots throughly, then add to marinade in dish.
Let carrots sit in marinade at room temperature for 3 hours before serving, tossing in occasionally in marinade.
This flavorful addition to your aperitivo hour showcases our buttery Biancolilla against the sweetness of carrots.
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