CARROT PASTILLA A L’ORANGE

This stunning appetizer will amaze your hosts! This is a bouquet of flavors! Pair this delicate food with a Viognier, white wine from the Northern Rhone Valley.

Serving 4-6

Preparation: 1 hour; cooking time: 25 minutes

6 big carrots

3 oranges

1 onion

2 garlic cloves

½ tbsp of ground cumin

1 tbsp of ground coriander

1 package of fillo dough

¼ bunch of cilantro

¼ bunch of flat parsley

1 tbsp of sugar

1/3 cup of olive oil

Salt and pepper

2 tbsp of balsamic vinegar glaze

Thaw out the fillo dough.

Wash the oranges and peel the zest. Cook it 3 minutes in salted boiling water. Rinse with cold water and strain. Squeeze the juice of 1 orange.

Peel the carrots and onion and shred them (medium side of the shredding disc).

Chop the cilantro and flat parsley.

Peel and minced the garlic cloves.

Warm up 2 tbsp of olive oil in a frying pan and sauté the carrots, onion, garlic cloves for 5 minutes on medium heat. Add the orange juice, sugar, cumin, coriander, salt and pepper. Simmer for 10 minutes.

Add the chopped leaves of cilantro and parsley.

On a cutting board, place 4 fillo dough and cut them into rectangles. Brush them with olive oil.

Place 1 tbsp or more of the preparation on top of the rectangle and fold the dough to obtain a triangle. Continue to fold in triangle all the way. Brush the dough with olive oil.

Repeat this operation until you obtain several triangles (2-3 per person).

Preheat the oven to 375 F.

Grease a cooking pan with olive oil. Place all the triangles in the pan and cook 25 minutes.

Garnish with fresh cilantro, parsley and drizzle some balsamic vinegar glaze on top of the triangles.

Serve hot!

It’s so delicious… Enjoy!