Fennel Carpaccio with Ricotta and Hazelnuts

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

Temps

12 min

Difficulté

facile

Ingrédients

Budget

~4-7 €

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Valeurs nutritionnelles

Score santé

Bon · /100

310 kcal

par portion

20 gProtéines

22 gLipides

12 gGlucides

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Etapes

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