Anchovy croutons have become a staple on Mr. Alpenglow’s menus. They are naughty things. In the winter, they pair well with roasted root vegetables and parsley, and in the summer with stir-fried snap peas and mint. Resting in a pillow of smoked ricotta is appropriate all year round.

Roasted Carrots with Smoked Ricotta
anchovy croutons, parsley, lemon zest

1 large bunch of carrots, peeled
1/4 cup of Italian parsley leaves
1/2 cup of smoked ricotta*
1/3 of an old baguette
1 tin of anchovies
2 cloves of garlic, sliced
lemon zest
1 tbsp white balsamic vinegar
sea salt
freshly ground black pepper
about 1/4 cup of olive oil

For the croutons, tear the baguette into small pieces. In a saucepan, heat the olive oil. Add the garlic and anchovies, using a wooden spoon to dissolve the anchovies into the oil. Add the baguette pieces and mix well. Season liberally with salt and pepper. Place the croutons onto a baking sheet and bake at 350 degrees for 20-30 minutes until crispy and golden brown. Heat the oven to 425. Coat the carrots with oil, season with salt and pepper, and roast for 30 minutes until they begin to char. Prepare the parsley by simply coating with the white balsamic vinegar. To serve, spoon the smoked ricotta onto a plate. Put the carrots on top of the ricotta, then some olive oil, then some of the croutons, then the parsley and finally the lemon zest.

* smoked ricotta is available at many fine cheesemongers, but any fresh ricotta will do.



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