Carrot Cream (Crema di Carote)
Instructions
Put in a saucepan carrots cut into small pieces and the garlic, cover with salted water.
Cook over medium heat, and then absorb the liquid mostly.
Blend.
Pour the mixture into the pan.
Add the broth and the lukewarm milk, stir well.
Cook for 10 minutes or until a thickish cream.
Adjust if you need salt and pepper.
Spread the cream in individual possibly holsters.
Sprinkle over grated fontina, a pinch of nutmeg and pepper.
Passed under the grill dishes.
Accompanying wines: Lugana DOC, Parrina Bianco DOC, Bianco Alcamo DOC.
