Fennel and Pineapple Carpaccio
Appetizers • Italian
Description
3 fennels for one pineapple is about right. For the best flavor, they should be in roughly equal proportions in the finished dish. Personally, I think you can add more pineapple, but you'll have to taste it yourself. The preparation time depends on the volume that needs to be sliced and the availability of special tools for this. Overall, the recipe is quick.
Ingredients
- Fennel 3 pieces
- Pineapple 1 piece
- Grapefruits 1 piece
- Basil 1 bunch
- Olive Oil 4 tablespoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Juice the grapefruit. Mix with olive oil (it's better to use a fork, as these liquids do not mix well). Add pepper.
Step 2
Take roughly equal amounts of fennel and pineapple, clean them, and slice them thinly (you can shred them if you have the tools).
Step 3
Mix the sliced ingredients in a bowl or, if you have the time and energy, arrange them beautifully on plates, alternating fennel and pineapple (in this case, the slices should be larger).
Step 4
Pour the juice over the top, and garnish with basil leaves or fennel greens. Let it sit for a while before serving.
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