Carpaccio di finocchio, arance e olive nere
Fennel and orange carpaccio
2 fennel bulbs, 2 oranges, a handful of black olives without stone, fresh rosemary, salt, pepper, olive oil
• Cut the fennel into very fine slices and keep the leaves.
• Peel the oranges and cut them into very thin slices.
• Cut the olives into slices.
• Arrange the fennel and the oranges on a plate.
• Add the olives and sprinkle with olive oil, salt, pepper.
• Decorate with fresh rosemary and fennel leaves.
Buon appetito!
More information about Villa La Rogaia:
Cooking classes:
Culinary tours:
Follow our blog at
Facebook:
Instagram: