Recipes/ Starters

Carpaccio with sundried tomatoes, cheddar and fried fennel

Carpaccio with sundried tomatoes, cheddar and fried fennel

Every once in a while it’s nice to have some carpaccio as a starter, moreover now that summer seems to have reached these latitudes (as always, ironyon). But it’s also nice to give it a twist, to explore new possibilities and to add new ingredients (especially some that my other half usually doesn’t go for). This time, it’s fennel… but hey, you could eat a fried leathersole and like it 🙂

Ingredients:

  • beef
  • cheddar
  • sundried tomatoes
  • fennel
  • olive oil
  • salt&pepper

Method:

  1. roll the meat into some clean film and put it in the freezer so that it’ll be easier to slice (or have your butcher do it for you);
  2. slice the fennel very thinly and fry it;
  3. chop the sundried tomatoes and prepare the dish by grating some cheddar on the meat, add the chopped tomatoes, put the fried fennel on top;
  4. season to taste and serve.
Carpaccio with sundried tomatoes, cheddar and fried fennel
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