Are you wondering what to pair your fior di latte with, now that tomato and basil season is over? The possibilities are endless, but for today’s Mangia Monday we’re focusing on savory fall flavors in an Insalata dell’Autunno. A Fall Fior di Latte Salad with candied carrots, apples, celery and walnuts, topped with your fresh fior di latte! A wonderful fall appetizer or Thanksgiving dish!
Insalata dell’Autunno (serves 4)
CBC Cagliata 1 lb.
Carrots 1 cup, large diced or chopped
Walnuts 1 cup (shelled, and halved)
Celery 1 cup, large diced
Apples 1 cup, large diced
Lemon juice to prevent apples from browning
Butter ½ stick, unsalted
Maple syrup ¼ cup
Cinnamon 1 teaspoon
Ground cloves ½ teaspoon
Brown sugar ½ cup brown sugar
Thyme 1 Tablespoon
Salt 2 teaspoons
Parsley Chopped, for garnish
Preheat oven to 350 degrees.
Combine carrots, walnuts, butter, maple syrup, cinnamon, ground cloves, brown sugar, thyme, salt and toss thoroughly in a mixing bowl.
Spread out in 1 layer on a sheet tray and bake in the oven at 350 until carrots are al dente (not mushy, not crunchy…just a little bite). Approximately 30 minutes. Keep an eye on it, because you have lots of sugary sauce on it and it can burn. Occasionally, stir to prevent burning and to encourage uniform cooking.
Meanwhile, dice the celery and set aside. Dice the apples and put in a bowl of cold water with the lemon juice, set aside.
When candied carrot mixture is done, and has cooled, mix all ingredients together. Divide between four plates, garnish with chopped parsley, and top with a ball or slices of the fior di latte.