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 🙂
- sundried tomatoes
- olive oil
- 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);
- slice the fennel very thinly and fry it;
- 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;
- season to taste and serve.