- 400 g clean white cauliflower
- 200 g culatello
- 80 g puntarelle
- 1 pc Abate pear
- capers in brine
- extra virgin olive oil
For the recipe of carpaccio of cauliflower, chicory and culatello, peel the chicory, cut them into thin strips and dip them in a bowl of cold water, so that it curls. Cut the cauliflower and pear into thin slices, without peeling it.
Blend a sprig of parsley with 1 tablespoon of capers, the grated rind of 1/2 lemon and 1 tablespoon of oil, obtaining a green sauce. Arrange the cauliflower, the chicory and the pear on the plates, season with the green sauce and complete with the slices of culatello.
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