Wine & Other Stories

Italian Carrot Sauce and a Manzoni

Written by Veronica Lavenia

A source of inspiration for many recipes, both sweet and savory, carrots are one of the most versatile and tasty vegetables. This sauce is a fresh and light idea to use carrots in a different way. Sicilian capers give a truly unique flavor to a very tempting sauce. Great for stuffing toast and classic panini, or over a slice of hot bruschetta, this sauce is a delight to try.

Manzoni Bianco 2019 by Sandre is our suggested pairing: “Sample with a fairly complex olfactory range. Floral notes reminiscent of freshly cut wild flowers and hints of peach blossom”. For the full review click here.

Manzoni Bianco 2019 - Sandre

© Piero Pardini – The Wolf Post – Tuscany – ITALY

Ingredients for two serves
  • 2 large carrots
  • the juice of one lemon
  • a pinch of sea salt
  • EVOO to taste
  • 10 desalted Sicilian capers
  • 4 slices rustic bread

©Veronica Lavenia- The Wolf Post

  1. Peel and dice carrots. Blend them with the lemon juice and salt. Add the olive oil, diluting, if necessary, with half a glass of water.
  2. Spread over the slices of toasted rustic bread, add capers and serve immediately to prevent oxidation.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

This site is protected by