Fennel Carpaccio with Lemon and Olive Oil, served with Tomato-Mozzarella-Basil Ice Cream

Ingredients for 4 people:

  • 1 large fresh fennel
  • 1 fresh lemon
  • Olive oil
  • 1 pot of fresh basil
  • Black pepper (freshly ground) and sea salt
  • 1 ball of buffalo mozzarella

For the ice cream:

  • 300 g ripe tomatoes (fresh)
  • 1 ball of buffalo mozzarella
  • A few fresh basil leaves

Preparation:

  1. Fennel: Slice the fennel into paper-thin slices, carpaccio-style, using a mandoline. Season with olive oil, lemon juice, black pepper, and sea salt.
  2. Ice Cream: Blend the mozzarella, tomatoes, and roughly chopped basil into a smooth mixture. Churn in an ice cream maker and place in the freezer.
  3. Finishing Touch: Arrange the fennel carpaccio on plates, place a scoop of ice cream on top, and garnish with a few pieces of mozzarella, some grated lemon zest, and fresh basil leaves.

Used culinary technique

Culinary technique carapaccio

Fennel Carpaccio with Lemon and Olive Oil, served with Tomato-Mozzarella-Basil Ice Cream