Summary

Ingredients

• 500 g carrot (s)
• 0.5 teaspoon ½ salt
• 3 cloves garlic
• 4 tablespoon balsamic vinegar
• 1 pinch (s) salt
• 1 pinch cayenne pepper
• 5 tablespoon olive oil
• 0.5 teaspoon ½ oregano, fresh, alternatively a pinch dried

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Instructions

1. Cook the prepared carrots whole, they should still be firm to the bite. Drain and cut into about 3 cm long wedges. Finely chop the garlic cloves.
2. Stir in a marinade of the balsamic vinegar, salt, cayenne pepper, olive oil, oregano and garlic and mix well with the carrots. Let it go for a day.
3. Since various types of Italian antipasti are offered, I have specified the number of people as 12.
4. It goes well: crostini (e.g. with tomatoes), other marinated vegetables, Parma ham with melon