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Fragola Chic & Cheap: spicy carrot dip with Carasau Bread (Sardinian Flatbread) with Corvo Bianco

The Fragola’s recipes Chic & Cheap, today: spicy carrot dip with Carasau Bread (Sardinian Flatbread)!

 

Serves 2:

375g carrots

1 potato

2 spring onions

carasau bread

chili pepper

marjoram

extra virgin olive oil

salt

 

Detailed cost:

375g carrots: € 1.28k

0.48

1 potato

0.40

2 spring onions: € 6.96k, 250g net bag

1.74

Carasau bread

3.99

Chili pepper: 25g jar

1.80

Marjoram: 20g tray

1.15

TOTAL

9.56

Peel the potato and cut into small pieces. Scrape the carrots and cut into rounds.

Peel and chop the spring onions, put them into a pan with the potato and carrots, a spoon of oil and a piece of chilli pepper. Sweat for a few minutes then add about 750 ml of hot water or light vegetable broth.

Salt and leave to cook covered over a medium heat until the carrots are tender then blend everything to a smooth cream.

Season one or two discs of carasau bread  with a little oil, sprinkle with salt and heat in a 180° oven  for 3-4 minutes. Break the bread into pieces, sprinkle with the marjoram leaves and serve as an accompaniment to the carrot dip.

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