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“Carpaccio di Finnoccio con Arance Rosse e Mango.” Chef Fabrizio Bazzani brings us this mouthwatering recipe for fennel carpaccio, with blood oranges and mango, using our Robust Extra Virgin Olive Oil and Sicilian Sea Salt.
Products used: , Sicilian Sea Salt
2 bulbs of Fennel
2 Blood Oranges
½ Mango, diced
SOOC Robust Extra Virgin Olive Oil
SOOC Sicilian Sea Salt
Slice the fennel as thin as possible (a mandolin slicer is recommended). Peel the oranges and carve out the segments with no pith.
Toss with Extra Virgin Olive Oil and Sicilian Sea Salt to coat. Let sit for 10 min before serving.
