A huge thank you to Beth Fish Reads for steering me towards Ingredienti. This is a jewel of a book jam packed with ideas – all based on an Italian approach to ingredients.
It is not a recipe book as such but armed with her comments about ingredients you will be inspired to make many dishes yourself.
The first experiment I conducted as a result of reading this book was with carrots. The results were not particularly memorable but I think this was because I used baby carrots and cut them too thin. So I will be trying this again.
All you do is slice the carrots into rounds (try for an even ¼ inch width). Braise the carrots slowly in butter with a tablespoon of water added from time to time as needed. The key is to cook them a long time on a low heat. You don't turn the carrots over at all. When the carrots have wrinkled a bit and are a dark colour they are ready.