Recipe Carote Al Parmigiano Reggiano


1 pound carrots
1/4 pound butter
Two eggs
1/4 cup cream
1/4 pound freshly grated Parmigiano-Reggiano®
1/4 pound boiled unsmoked ham, diced

How to make Carote al Parmigiano-Reggiano ®:

Peel the carrots and cook them in boiling water for no more than 4 minutes. Drain when still substantial and cut into slices. Heat the butter in a skillet over high heat. Add the carrots, sprinkle with salt and sauté for about a minute.

Transfer to a bake-and-serve dish. In a bowl, beat the eggs with the cream, the Parmigiano-Reggiano, and the diced ham. Spread the mixture over the carrots. Bake in a 400 F preheated oven for about 20 minutes.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at