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Daniela

Daniela De Tagle

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Recipe of Ax Callus Carpaccio
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Recipe

Ax Callus Carpaccio

45 mins
Low
4
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This ax callus and artichoke carpaccio is very tasty for a hot day.
Learn more about Daniela De Tagle

Ingredients

6 portions
  • 4 ax callus
  • 6 artichoke
  • 1/2 cups kalamata olive, kalamata chopped
  • 1/2 red onions, chopped
  • 2 tablespoons basil
  • 2 tablespoons fresh parsley, chopped
  • 1 cup olive oil
  • 1/4 cups lime juice
  • 1 tablespoon fresh ginger, chopped
  • 1 clove garlic
  • 2 tablespoons orange peel, grated
  • pepper

Preparation

Start by marinating the ax tripe in 1/2 cup of olive oil, 4 tablespoons of lemon juice, ginger, and salt and pepper. Cover, refrigerate and allow to marinate for 30 minutes.
Remove the corn from its marinade and slice thinly with a very sharp knife.
In a deep bowl, combine the chopped olives, basil, parsley, 1/4 cup of olive oil, 4 tablespoons of lemon juice, and red onion. Cover, and refrigerate for 20 minutes.
In a frying pan, heat 4 tablespoons of olive oil and brown the garlic and orange peel for 1-2 minutes. Add the artichoke hearts and cook over low heat for 10-15 minutes. Get out of the fire.
Take the hearts and with a sharp knife slice into thin slices.
Place the three dishes (the callus, the artichoke and the olive vinaigrette) on a table and prepare the 6 dishes by placing a bed of callus, on it a bed of artichoke and on both 2 tablespoons of the olive vinaigrette.

PRESENTATION

For the plating you can place 2 to 4 beds of callus / artichoke based on your preference.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
532.6
kcal
26.63%
Carbohydrate, by difference
4.2
g
1.4%
Protein
0.5
g
1%
Total lipid (fat)
58.6
g
90.15%
100
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Provided by USDA
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