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Fennel Carpaccio with Ricotta and Hazelnuts

Name: Fennel Carpaccio with Ricotta and Hazelnuts
Prep time: 12 min
Total time: 12 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 2 pieces fennel; 200 g ricotta; 40 g hazelnuts; 1 piece orange; 50 g arugula; 2 tbsp olive oil

Paper-thin fennel slices topped with creamy ricotta, toasted hazelnuts, and a citrus drizzle. A delicate and aromatic Italian dish.

12 min2 servings310 kcalDifficulty: Easy

Ingredients

2 pieces fennel
200 g ricotta
40 g hazelnuts
1 piece orange
50 g arugula
2 tbsp olive oil

Instructions

Step 1
Remove the outer leaves of the fennel and slice it very thinly on a mandoline. Reserve the fronds.
Step 2
Arrange the fennel slices in a rosette pattern on the plates, drizzle with orange juice and olive oil.
Step 3
Add spoonfuls of ricotta, arugula, crushed hazelnuts, and fennel fronds. Season with salt and pepper.

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