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Rebecca Friedman
Carpaccio with fennel
A tasty Italian recipe. The starter contains the following ingredients: meat, fennel bulb, lemon juice, extra virgin olive oil, mustard, carpaccio, capers and ice cubes.
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Ingredients
Directions
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Fill a container with water and ice cubes. Scrape the fennel in slices that are as thin as possible and place them in the ice water for 30 minutes, so that they become crunchy.
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Beat a dressing of lemon juice, oil and mustard. Season with salt and pepper.
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Divide the carpaccio over 4 plates. Beat the dressing for a moment and spoon half of the dressing over the meat. Dab the scraped fennel with kitchen paper dry. Divide the fennel and capers over the carpaccio. Drizzle the rest of the dressing over the plates and add black pepper.
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Nutrition
250Calories
Sodium12% DV280mg
Fat26% DV17g
Protein44% DV22g
Carbs1% DV2g
Fiber28% DV7g
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