Carote in Scapece

Sautéed Carrots with Vinegar and Oregano

The scapece method of frying vegetables, then steeping them in vinegar and herbs—described in the introduction to the recipe for fusilli with zucchini in scapece,—is triumphantly successful with carrots. The carrot’s natural sweetness, reinforced with sugar, is in lively contrast to a chorus of sour and spicy seasonings.


  • 2 pounds carrots
  • 3 tablespoons extra virgin olive oil
  • 3 or 4 garlic cloves, peeled and cut in half
  • ½ cup wine vinegar
  • ½ teaspoon granulated sugar
  • 1 teaspoon oregano
  • ¼ teaspoon chopped hot red pepper
  • Salt


  1. Peel and wash the carrots and slice them into rounds ¼ inch thick.
  2. Bring a pot of water to a boil and drop in the carrots. Cook them just until they are slightly tender but still crunchy, not fully cooked. Drain and set aside.
  3. Choose a skillet large enough to accommodate the carrots later, put in the oil and the garlic, and turn on the heat to medium high.
  4. When the garlic becomes colored a light nut brown, remove it, put in the carrots, and turn up the heat to high. Cook the carrots for a minute or two, stirring them frequently.
  5. Add the vinegar, sugar, oregano, hot pepper, and salt. Continue cooking, stirring from time to time, until all the liquid has evaporated. Transfer the carrots to a serving platter and serve either lukewarm or at room temperature. They taste best the day they are made, but they can be served a day or two later if you don’t mind an accentuated sharpness in flavor.