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Air-dried beef carpaccio
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 379
  • Fat about 24g
  • Carbohydrates about 13g
  • Protein about 26g
This is needed
This is needed for 4 people
Croutons
  • 1 tbsp olive oil
  • 1 lye rolls (approx. 70 g), cut into approx. 1 cm cubes
  • 40 g walnut kernels, coarsely chopped
Carpaccio
  • 200 g Bündnerfleisch (Graubünden air-dried meat) in slices
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • a little pepper
  • 0.25 tsp salt
  • 1 fennel, very thinly sliced
  • 30 g Micro Greens
  • 30 g Graubünden mountain cheese, shaved into thin strips using a peeler
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And that's how it's done
And that's how it's done
Croutons
Heat the oil in a frying pan. Toast the bread cubes and nuts for approx. 4 mins. until golden brown.
Carpaccio
Plate up the air-dried meat. Mix together the lemon juice and oil, season. Add the fennel and micro greens, mix. Arrange the salad, cheese and croutons on top of the carpaccio.