Servings: 6Ingredients1 cup honey, preferably Veneto5 large carrots, peeled and finely gratedkosher salt and freshly ground black pepper, to taste½ cup panko breadcrumbs¼ cup basil chiffonade¼ cup rye flour4 eggs, lightly beaten3 tablespoons grated Asiago1/4 cup extra-virgin olive oil½ cup mascarpone, for garnish½ lb piece Treviso Ubriacco cheese1 lemon plus wedges for servingfresh horseradish, peeledDirections1. Place the honey in a small saucepan, heat to 140°F, then cool.2. Place the carrots in a large mixing bowl and season with salt and pepper. Add the breadcrumbs, half of the basil, the rye flour, Asiago cheese, and the eggs and stir to combine.3. In a 12-inch non-stick skillet, heat the oil over medium-high. Drop a full tablespoon of carrot mixture into the oil and cook, flipping once, until golden brown, about 3 minutes. Transfer to a serving platter and drizzle with the reserved honey. Top each with a dollop of the mascarpone and sprinkle with coarsely grated Ubriacco and the remaining basil. Grate fresh lemon zest and horseradish over the top and serve with lemon wedges.Editor's Note: This recipe is courtesy of Mario Batali.
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