First off, just let me say that it was on your recommendation that I first tried Parmigiano Reggiano, and since that fateful day my life has never been the same. Thank you.
I resonate very strongly with the simplicity of your sauces. The one ingredient that has always befuddled me, though, is carrot. Where does this practice originate? Is it a regional addition?
24 Carrot Gold
Started by
scott123
, Jul 03 2004 09:23 PM
1 reply to this topic
#2
Mario Batali
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- participating member
- 76 posts
Posted 08 July 2004 - 02:03 PM
my grandma always put the carrots into the sauce to sweeten what she considered the less than ideal tomatoes she was buying in seattle markets in the 70's... i just stuck with it and love the earthy sweetness it adds even to great san marzano tomatoes mb
