Fennel Carpaccio with Ricotta and Citrus

Name: Fennel Carpaccio with Ricotta and Citrus
Prep time: 15 min
Total time: 15 min
Yield: 2 portions
Ingredients: 2 bulbs fennel; 200 g ricotta; 2 piece blood orange; 50 g black olives; 2 tbsp extra virgin olive oil; 1 pinch salt and pepper

Temps

15 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Bon · /100

290 kcal

par portion

20 gProtéines

18 gLipides

14 gGlucides

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Etapes

1
Slice the fennel very thinly using a mandoline. Peel the blood oranges and cut out the segments.
8 min
2
Arrange the fennel slices and orange segments alternately on two plates.
4 min
3
Add dollops of ricotta and scatter with black olives. Drizzle with olive oil, season with salt and pepper.
3 min