Italian Recipes
CAROTE AL PARMIGIANO-REGGIANO ®

CAROTE AL PARMIGIANO-REGGIANO ®

Carrots with Parmigiano-Reggiano ®

How to make the Carrots with Parmigiano-Reggiano ®:

Peel the carrots and cook them in boiling water for no more than 4 minutes. Drain when still very firm and cut into slices. Heat the butter in a skillet over high heat. Add the carrots, sprinkle with salt and sauté for about a minute.

Transfer to a bake-and-serve dish. In a bowl beat the eggs with the cream, the Parmigiano-Reggiano and the diced ham. Spread the mixture over the carrots. Bake in a 400 F preheated oven for about 20 minutes.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM