Fennel Carpaccio with Ricotta and Hazelnuts
Temps
12 min
Difficulté
facile
Ingrédients
6
Budget
~4-7 €
Valeurs nutritionnelles
Score santé
Bon · /100
310 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
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
