in Recipes

Fennel carpaccio

Spread the love

Ingredients for 4 servings:

  • 2 bulbs of fennel
  • some lemon juice
  • 2 tsp capers (the very small ones)
  • some salt and pepper
  • some oil (olive oil)
  • some Parmesan, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Clean the fennel bulbs and remove the green parts. Then cut them into wafer-thin slices (you have to decide whether to slice with or against the grain). Spread the fennel slices in a shallow dish. In a glass/small bowl, thoroughly mix the lemon juice, olive oil (to taste, generously; I never measured it), salt, and freshly ground black pepper. Sprinkle the capers (also to taste) over the fennel. Then pour the marinade over it. Marinate for at least (!!!) two hours, covering with foil if possible. Grate with Parmesan cheese before serving. Serve with white bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bulgarian cheese omelet

Crispy tuna