Carrot Juice Cavatelli with Tops Salsa and Spiced Pulp Crumble | James Beard Foundation
"This dish accomplishes two things: first, it's the purest example of using every single part of a vegetable in one single dish. And second—and what I was really trying to accomplish—the...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jamesbeard.org.
Cooking tools:
- Food processor
- Dehydrator
- Chef's knife
- Cavatelli board
- Fork
- Baking sheet
- Kitchen towel
- Plastic wrap
- Refrigerator
- Pot
- Stove
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Peeler
Ingredients
- 4 1/4 cups “00” flour, plus more for dusting
- 1 teaspoon kosher salt, plus more for the cooking water
- 1 cup fresh carrot juice (from orange carrots), pulp reserved
- 3/4 cup Carrot Purée
- 4 tablespoons Salsa Verde
- 4 tablespoons Carrot Crumble
- Aged Gouda cheese as needed
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Carrot Crumble | James Beard Foundation
jamesbeard.org
Cavatelli with Sweet 100 Tomatoes and Fresh Ricotta | James Beard Foundation
jamesbeard.org
Cavatelli with Roasted Capsicum, Cherry Tomatoes & Black Garlic Salami – Papandrea Fine Foods
papandrea.com.au
Roasted Carrots with Carrot Top Pesto and Burrata | James Beard Foundation
jamesbeard.org
/images.kitchenstories.io/wagtailOriginalImages/R2901_final-photo-6.jpg)
Creamy pasta with carrot sauce and carrot top pesto
kitchenstories.com
Cavatelli con Pomodorini
cooking-vacations.com
Creamy Carrot Pasta
mindsmaking.com
Carrot Spaetzle Recipe | James Beard Foundation
archive.jamesbeard.org