CAROTE IN MARSALA (braised carrots with Marsala, for four)
¼ cup unsalted butter
1 shallot, chopped
2 pounds (about 12 medium) carrots, peeled and cut into slices ¼ inch thick
salt to taste
½ cup chicken stock
¼ cup dry Marsala wine
1. In a large frying pan over medium-low heat, melt the butter. Add the shallot and saute until barely tender, about 2 minutes. Add the carrots, salt and chicken stock and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase heat to high and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
2. Pour in the Marsala and cook, uncovered, until it evaporates, about 3 minutes. Transfer to a warmed serving dish and serve immediately.
adapted from Michele Scicolone, Savoring Italy