The Fragola’s recipes Chic & Cheap, today: spicy carrot dip with Carasau Bread (Sardinian Flatbread)!
2 spring onions
extra virgin olive oil
|375g carrots: € 1.28k||
|2 spring onions: € 6.96k, 250g net bag||
|Chili pepper: 25g jar||
|Marjoram: 20g tray||
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.