BAKED CARROT WITH COTTAGE CHEESE AND CRUMBLE OF BREAD AND OLIVES (X4)
- 2 big carrots
- Fresh oregano
- Cottage cheese
- 20 Hazelnuts
- ½ slice of bread
- 10 yellow raisins
- 10 ‘Olive verdi siciliane condite’
- Olive oil, salt and pepper
Cut the two carrots in half for the length. Season them with salt, pepper, olive oil and fresh oregano. Wrap them in aluminium foil and bake them in the oven for 30 minutes at 200C.
In the meantime, prepare the crumble. Chop the hazelnut, the bread and the olives. Soak the raisins in warm water. Warm up a pan and add some olive oil. Add the bread and cook it on medium heat until crunchy. Add the hazelnuts and cook for another 2 minutes. Drain the raisins and add them to the mix together with the chopped olives. Mix to get all the flavours together.
Once the carrots are ready, let them cool down for 5 minutes and then compose your dish. Add the cottage cheese on top of each carrot half, then top it with the crumble. Finally add some fresh oregano, salt and pepper to your liking and olive oil. Enjoy!