Daniela De Tagle

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Carpaccio de Callo de Hacha

45 mins
Super List
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This carpaccio of ax and artichoke callus is very rich for a hot day.
Learn more about Daniela De Tagle


6 portions
  • 4 scallops
  • 6 artichoke
  • 1/2 cups kalamata olive, chopped kalamata
  • 1/2 red onions, chopped
  • 2 tablespoons basil
  • 2 tablespoons fresh parsley, chopped
  • 1 cup olive oil
  • 1/4 cups lemon juice
  • 1 tablespoon fresh ginger, chopped
  • 1 clove garlic
  • 2 tablespoons Orange peel, grated
  • to taste black pepper


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 callus from your marinade and slice with a very sharp knife into thin slices.
In a deep bowl, mix the chopped olives, basil, parsley, 1/4 cup of olive oil, 4 tablespoons of lemon juice and the purple onion. Cover, and refrigerate for 20 minutes.
In a pan heat 4 tablespoons of olive oil and brown the garlic and orange peel for 1-2 minutes. Add the artichoke hearts and cook on low heat for 10-15 minutes. Get out of the fire.
Take the hearts and with a sharp knife cut into thin sheets.
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 an artichoke bed and on both 2 tablespoons of the olive vinaigrette.


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

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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