Fennel and Pineapple Carpaccio
4 servings
20 minutes
Fennel and pineapple carpaccio is an exquisite combination of freshness and contrast. This recipe has its roots in Italian cuisine, where carpaccio is traditionally made from thinly sliced meat. Here, the crunchy fennel with its light anise flavor harmonizes with the juiciness of pineapple, creating a bright and refreshing taste. The dressing made from grapefruit juice and olive oil adds a refined sweet-sour note to the dish, while basil adds freshness. Carpaccio is perfect as a light appetizer or side dish, especially in summer. Layered presentation gives the dish an elegant look, and a short resting time allows the flavors to develop. This dish not only pleases the eye but also surprises with its balance of flavors, making it an excellent choice for gourmets.
1
Juice the grapefruit. Mix with olive oil (it's better to use a fork, as these liquids don't mix well). Add pepper.
- White grapefruits: 1 piece
- Extra virgin olive oil: 4 tablespoons
- Ground black pepper: to taste
2
Take roughly equal amounts of fennel and pineapple, clean everything, and slice it thinly (you can chop it if you have the means).
- Fennel: 3 pieces
- Pineapple: 1 piece
3
Mix the chopped ingredients in a bowl or, if you have time and energy, arrange them beautifully on plates, alternating fennel and pineapple (then the slices should be larger).
4
Pour with the available juice, garnish with basil leaves or fennel greens. Let it steep a bit before serving.
- White grapefruits: 1 piece
- Basil: 1 bunch