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Carrots with ricotta salata

Australian Gourmet Traveller recipe for carrots with ricotta salata by Neil Perry from Melbourne restaurant Rosetta.
Carrots with ricotta salata

Carrots with ricotta salata

Sharyn Cairns
2
10M
20M
30M

Rosetta uses organically grown carrots in this recipe.

Ingredients

Method

Main

1.Preheat oven to 250C. Spread carrots on a baking tray, drizzle with extra-virgin olive oil, season to taste with sea salt and roast until tender and golden (15-20 minutes). Add herbs, toss to combine and season again to taste. Transfer carrots to a serving plate, scatter with ricotta salata, drizzle with extra olive oil and serve hot or warm.

This recipe is from the March 2013 issue of .

Drink Suggestion: 2010 Torre dei Beati Pecorino, Abruzzo. Drink suggestion by David Lawler

Notes

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