Carrot Tagliatelle

Carrot Tagliatelle Faris Habayeb

Upon paring a carrot, I became inspired by the outer layer shavings of the orange root. I continued to shave the carrot, ending with a nice pile of curly wisps that were sauteed with olive oil, cinnamon, cumin, and cardamom. This very light kind of cooking, maintained a rawness to the carrot, rendering them al dente. Salted pistachios brought forth a nutty crunch to the fragrant ribbons. The dish became the star of the year’s first picnic at Central Park.

© 2013 Recipe and art by Faris Habayeb

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s