Scrape the carrots, rinse, rub dry and cut into fine slices of uniform thickness.
Melt the butter in a frying pan and, when it foams slightly, add the carrot slices. fry for a few minutes.
Extinguish with the Marsala, season with salt and simmer on low heat with the lid closed until the carrots are quite soft and there is hardly any liquid left in the frying pan.
Sprinkle with pepper and bring to the table on the spot.
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