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Bresaola carpaccio with fennel, oranges and wholemeal bread

Bresaola, crisp fennel and oranges in a light, protein-rich winter plate.

  • 15 min
  • 1 serving
  • Italian cuisine
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Bresaola carpaccio with fennel, oranges and wholemeal bread

Per serving

Calories
510 kcal
Protein
40.9 g
Carbohydrates
56 g
Fat
15.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Bresaola80 g
  • Fennel150 g
  • Orange1
  • Arugula30 g
  • Grana Padano15 g
  • Whole wheat bread2 slices
  • Extra virgin olive oil8 g
  • Black pepperto taste

Contains: gluten, lactose,

In season: December – March

Method

  1. Trim the base and tough outer layers from the fennel, wash it and slice it very thinly, ideally on a mandoline.
  2. Peel the orange with a knife, removing all the skin and white pith, and cut out the segments over a bowl to catch the juice.
  3. Lay the bresaola on the plate and top with the washed rocket, fennel and orange. Dress with the oil, the reserved orange juice and some black pepper.
  4. Finish with shavings of Grana Padano and serve with the wholemeal bread.

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