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Black angus carpaccio with fennel
 
 
4 ServingsPTM15 min

Black angus carpaccio with fennel


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Directions

  1. Make sure the carpaccio is at room temperature. Cut the bell pepper into wafer thin strips.
  2. Scrape the fennel bulb into wafer-thin slices and mix them in a bowl with arugula and paprika.
  3. Spread the carpaccio slices on 4 plates next to each other, scoop in the middle a large pile of the fennel mixture.
  4. Sprinkle the dressing of the carpaccio over it and also spread the Parmesan cheese flinters, pine nuts and capers.

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Nutrition

120Calories
Fat11% DV7g
Protein22% DV11g
Carbs1% DV2g

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