ALBERTA FERRETTI SS 2014 Carrots chips


Blessed are you, aperitif,

you have such a difficult task. Also known as “happy hour”, you have an obligation (at least moral) to make everyone happy (at least for an hour). That’s a hard job! You are mistreated by those who fill their buffets with poor quality food, because they know very little about happiness. You know what, dear aperitif? Today I thought of you and how important you are. I prepared Hasselbacken potatoes that, with their curious shape, are simply irresistible, some purple chips that look like a masterpiece, and finally these carrots, so orange and so so good! Today I honor you with some friends, because you’re special and I’ll take care of you!

Ps. These chips are addictive, don’t overdue it!


Recipe. FOR 4 PEOPLE

6 carrots + sunflower oil for frying + salt + pepper.

Wash and dry the carrots, peel and thinly slice them length-wise (or cut them in discs if you prefer). Prepare a pan with plenty of oil for frying, add salt, pepper and heat well. When you reach the right temperature, dip the carrots and let them fry until they are golden brown. Take them out and place them on a plate lined with paper towels. Add salt and serve accompanied by fresh homemade mayonnaise (find the recipe) or home-made ketchup (find the recipe). If you prefer a lighter cooking, you can cook the carrots in the oven: sprinkle with a little oil and keep the temperature of the oven at about 200°C (392°F) until they get golden brown.

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