The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.
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To prep the lemon zest for the gremolata, peel it off in long strips with a vegetable peeler, cut away any of the white pith, and chop the zest finely.
This was delicious. The recipe was most excellent as written. I will eat carrots raw but cooked carrots have never been a favorite of mine. Until this dish. It's that good.
I absolutely loved this dish. Made it just the way it's written but had to use kalamata olives, I could not find oil-cured ones.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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