Cooperativa Agricola El Tamiso

PUFF PASTRY BUTTERFLIES

INGREDIENTS: a pack of “organic” puff pastry, 4 medium carrots, 1 clove of garlic, 1 sprig of rosemary, salt, 1 tablespoon extra olive oil.

PROCEDURE: Brush the carrots under running water to clean them, cut them and steam them (or in a pot with a little water) and keep them aside until they cool down. Meanwhile, in a small pan, heat the oil with the crushed garlic and rosemary for a few minutes, over low heat. Season the carrots with a little salt and the flavored oil (removing the garlic and rosemary first). Blend to obtain the cream that will be used to fill the pastry. Flour the work surface, place the puff pastry on it. With a cup, or a glass, make discs. Divide them in half and bake at 200 degrees for 6/7 minutes. Turn the sheets over and cook another 2/3 minutes. Take it out of the oven and let it cool down. With a knife, open each sheet like a sandwich, obtaining the butterfly that will be filled with carrot cream.

CREAM SOUP WITH CROUTONS

INGREDIENTS: gr. 300 carrots, 1 leek, 2 medium potatoes, salt, 2 tablespoons extra olive oil, a few slices of bread, a clove of garlic, a few basil leaves, Parmesan cheese.

PROCEDURE: Wash the vegetable, cut it and cook it with a liter of water and a pinch of salt for 30/40 minutes over medium heat. Toast the bread, rub it with the garlic and cut into small cubes. Pass the vegetables through a food mill (or mixer). Pour onto plates and serve with grated Parmesan cheese, croutons, a few basil leaves and raw oil.

SPAGHETTI WITH CARROT RAGU

INGREDIENTS: gr. 300 carrots, a few salad leaves, 2 oranges, 6/7 walnuts, a jar of plain yogurt, 2 tablespoons extra olive oil, salt.

PROCEDURE:

wash and dry the vegetables, slice the carrots with a peeler (or grate them) and season them with the juice of an orange. Chop the salad leaves, peel the other orange, removing the white part. Prepare the dressing by mixing the yogurt, oil and a little salt. Compose the dishes by first putting the salad, then the carrots, a few slices of orange, chopped walnut kernels and finally, the yogurt sauce.

CARROTS AND GREEN BEANS WITH LEMON OIL

INGREDIENTS: gr. 400 carrots, gr. 400 green beans, 1 lemon, 2/3 tablespoons extra olive oil, salt.

PROCEDURE: brush and wash the carrots, cut them into small pieces, clean the green beans by removing the stalk. Cook everything in steam (or in boiling water for 20 minutes). Peel the lemon peel, removing the white part. In a small bowl, put the oil, the salt, the lemon peel cut into strips and the squeezed juice, let it rest. Drizzle the vegetables with the lemon-flavored oil.

CARROT AND ALMOND CAKE

INGREDIENTS: 300 g grated carrots, 200 g soft wheat flour (or single-coconut spelt), 150 g brown sugar, 150 ground almonds, 60 ml sunflower oil (or 60 g butter), 4 eggs, 1 lemon, a pinch of salt, 1 sachet of baking powder.

PROCEDURE: In a bowl, work the eggs very well with the sugar, until they are “frothy”, add the oil slowly (little by little), stirring constantly. Add the carrots, the flour sifted with the baking powder, a pinch of salt, the grated lemon peel and the ground almonds. Grease a baking tray (diameter 24), flour it and pour in the mixture. Bake at 180 degrees (preheated) for 30/40 minutes. Check the doneness: by inserting a toothpick into the cake, it must come out dry.

CARROT SALAD

INGREDIENTS: gr. 300 carrots, a few salad leaves, 2 oranges, 6/7 walnuts, a jar of plain yogurt, 2 tablespoons extra olive oil, salt.

PROCEDURE:

wash and dry the vegetables, slice the carrots with a peeler (or grate them) and season them with the juice of an orange. Chop the salad leaves, peel the other orange, removing the white part. Prepare the dressing by mixing the yogurt, oil and a little salt. Compose the dishes by first putting the salad, then the carrots, a few slices of orange, chopped walnut kernels and finally, the yogurt sauce.

AROMATIC RICE WITH GLAZED CARROTS

INGREDIENTS:

Glazed carrots:
- 500 g of carrots
- 1 clove of garlic
- Extra virgin olive oil to taste - A pinch of salt
- Water to taste - Fresh ginger (grated)
- ½ lemon (juice)

- 1 knob of honey

- Aromas to taste: paprika or chilli pepper, mustard grains, lemon thyme, black garlic ect..

Aromatic rice:
- 200 g of Emma aromatic rice
- 400 ml of water (ratio 1:2)
- Salt to taste - Extra virgin olive oil to taste

Extras (optional but recommended!) :
- Fresh chives - Marjoram
- Chopped
toasted almonds

PROCEDURE:

1.Prepare the glazed carrots
Wash the carrots thoroughly, peel them and cut them into strips about 1 cm thick. In a large skillet, heat a drizzle of oil and sauté a whole clove of garlic. Remove the garlic, add the carrots and sauté for a few minutes. Add some water, the chosen flavors and a grated fresh ginger.
Cover with a lid and let it simmer, stirring occasionally, until the carrots are tender and slightly caramelized.
At the end of cooking, squeeze half a lemon and add a knob of honey: mix well to glaze.

2. Cook the aromatic rice
In a small saucepan, combine 200 g of rice with 400 ml of water and a pinch of salt. Bring to a boil without stirring, then lower the heat and cook with the lid slightly open, until the water is completely absorbed. Drain any excess water and transfer the rice to a large bowl. Gently grate it with a fork and add a drizzle of oil to keep it

soft and fragrant.

3. Make up the plate. Plate
the rice well stretched out and place the glazed carrots on top. Add a final touch with fresh herbs or a handful of crushed toasted almonds.
Enjoy this dish that is healthy, aromatic and full of character. Perfect both as a light single dish and as an original accompaniment.