Summary

Ingredients

For the sauce:

• 500 g carrot (s)
• 1 onion (s)
• 3 orange (s), untreated
• 1 teaspoon sugar

For the side dish:

• 1 chicory
• 0.5 ½ head radicchio

Also:

• 500 g ribbon noodles
• 50 g mountain cheese, rated
• some basil leaves
• 2 tablespoon butter for frying
• some salt and pepper, more colorful, from the mill

Print Recipe Pin Recipe

Instructions

1. Clean, peel, rinse and cut the carrots diagonally into thin slices. Peel and finely dice the onion. Peel some peel from an orange in very fine strips. Then peel all the oranges so thick that the white skin is also removed. Cut out the fillets between the separating membranes and collect the juice that escapes. Clean the chicory and radicchio, rinse and cut into fine strips. Cook the ribbon noodles in plenty of boiling, lightly salted water until they are al dente.
2. Heat 1 tablespoon of butter in a large saucepan and sauté the onion cubes until translucent. Then add the sugar and let it caramelize briefly. Then deglaze with the orange juice, add the carrot slices and cook everything covered for about 6 to 10 minutes until soft. The carrot slices should still have a bit of bite.
3. Heat 1 tablespoon of butter in a pan and fry the chicory and radicchio strips for about 4 to 6 minutes, turning and seasoning with a little salt and a few turns of colored pepper from the mill.
4. Add the orange fillets to the carrots and season with a little salt and a few turns of colored pepper from the mill. Drain the ribbon noodles, collecting some of the cooking water, and mix the ribbon noodles with the carrot and orange sauce, adding a little cooking water if necessary. Spread the chicory and radicchio strips on top.
5. Arrange on plates, garnish with the orange peel strips and a few basil leaves and serve sprinkled with the grated mountain cheese.
6. If you replace the butter with olive oil and leave out the mountain cheese, it becomes a vegan dish.