A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
About Jonathan Waxman
Sep 20, 2011 by Jonathan Waxman
We don’t know much Italian, but we’re pretty certain this tart, with its molten filling and brownie crust, translates as “Oh, that’s so good!”
- Quick Glance
- 40 M
- 3 H, 20 M