Zanahorias Rellenas (than-ah-orius rell-yain-us) is an attractive Spanish dish of carrots stuffed with meat. Serve with courgettes and sauteed potatoes for a tasty luncheon or supper.
4 large carrots, scraped, halved lengthways and cooked
2 tablespoons cold roast beef, minced
Zatnpa di Vitello alia Toscana is an unusual stew made from calves’ feet.
2 tablespoons ham, minced
1 shallot, finely chopped
1 garlic clove, crushed
2 teaspoon salt
½ teaspoon black pepper
1 egg yolk
2 eggs, lightly beaten
2 oz. fresh white breadcrumbs 2 oz. butter
With a sharp knife, remove and discard the core from the carrots.
In a small mixing bowl, combine the beef, ham, shallot, garlic, salt and pepper. Add the egg yolk to the mixture and, using a kitchen fork, mix well until the ingredients r.re thoroughly combined.
With a teaspoon, fill the carrot halves with the meat mixture and set aside.
Place the beaten eggs on one plate and the breadcrumbs on another. Place the carrot halves, one by one, in the eggs and baste them well. Transfer the carrot halves to the breadcrumbs and coat them thoroughly, shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, reduce the heat to low and add the carrot halves. Fry for 3 to 4 minutes or until the breadcrumbs are crisp and golden brown. Remove the pan from the heat and, using a pair of tongs, remove the carrot halves from the pan and drain them on kitchen paper towels.
Transfer the carrot halves to a warmed serving dish. Serve immediately.