- 250 g strips of shake for raw consumption
- 4 shelled walnuts
- 4 boiled chestnuts
- a persimmon apple
- a head of radicchio
- a shallot
- a fennel
- raspberry vinegar
- extra virgin olive oil
For the recipe of the carpaccio of ombrina with chestnuts and radicchio, clean the shallot, cut it
in thin slices, marinate in 2 tablespoons of vinegar for 10 Wash and peel the radicchio; cut the fennel into thin slices, washed, persimmons and strips of umbrella. Compose the dishes, alternating the radicchio leaves and the slices of persimmon and fennel. Place the umbula on top and add the marinated shallot slices, a few sprigs of chopped fennel and pieces of walnuts and chestnuts. Season with a little oil, salt and pepper and serve immediately.
This recipe has already been read 45 times!