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