Fiori Scampi al finocchietto
Fiori Scampi al finocchietto
Ingredients
- Fiori Scampi all’Aglio e Limone (D22) – 1 to 3 pcs
- Fennel – 1/4 pc
- Lemon juice – 1/4 pc
- Chopped flat-leaf Parsley – 1/2 tsp
- Olive Oil – 1/2 tsp
- Salt and pepper
Preparation
- Cut the fennel into very thin slices with a mandolin. In a bowl, mix the fennel with olive oil, lemon juice and season to taste. Let marinate in the fridge for at least 20 minutes.
- Heat the ravioli in lightly salted boiling water for 5 minutes and drain.
- Just before serving, mix the flat-leaf parsley with the fennel.
- Arrange the fennel carpaccio on a plate and place the ravioli on top. Garnish with a sprig of dill.
Tip: Add grapefruit for a more summery version.