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Origin: Italy - Region: Tuscany.
Fennel salami Carpaccio
4
1 Review.
An easy starter to prepare and nice way to start a Italian inspired Evening. Maybe not the first that comes in mind when you think of an Italian Carpaccio, but will be a really tasty treat.

Ingredient List for 4 servings:
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0,25 Fennel bulb
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100 gr Italian Salami
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15 gr Parmesan cheese
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1 tablespoon White vinaigrette
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1 tablespoon Olive oil
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1 teaspoon Mustard
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1 teaspoon Honey
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2 tablespoons Citron juice
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1 pinch Salt
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1 pinch Black pepper
Instructions:
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Divide the fennel bulb in half and trim the surface. Cut away the core, and slice it in very thin slices.
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Fold the salami slices in half and place it on a serving plate.
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Place the fennel bulb slices on top and around the salami.
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Melt the honey in the micro.
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Pour the citron juice, melted honey, mustard, olive oil, white vinaigrette, salt and pepper in a bowl and mix it all well.
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Sprinkle the dressing on top of the salami and fennel bulb slices.
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Pour the rest of the dressing in a small bowl and place it on the plate so you can use it as a dip when you serving the starter.
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Place thin slices of Parmesan cheese on top of the salami Carpaccio to get the real Italian feeling.
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