Beef carpaccio with fennel

2_06043 OX CARPACCIO with FENNEL INGREDIENTS for 4 PEOPLE 400 g of fillet of beef, 50 g cheese Sbrinz, 2 fresh green chillies, 2 fennel bulbs.

For the salad: 150 g of Arugula, 2 teaspoons pine nuts.

For the sauce: 2 lemons 6 tablespoons of olive oil, salt, black pepper.

Put the meat into a bag for food to be frozen.

Keep it in the freezer for an hour for rapprenderla and cut more easily.

With a knife cut into pieces the sbrinz and store in the refrigerator.

Wash and dry the Arugula and put it in a salad bowl.

Prepare the vinaigrette: squeeze a lemon, add 4 tablespoons olive oil Salt and pepper, and beat vigorously.

Keep it in the refrigerator.

Place in the freezer for 4 dishes, 10 minutes.

Wash peppers and cut them into thin slices.

Clean the fennel and with the help of a long knife and pointed, cut them into thin slices, almost transparent; brush with sauce on both sides.

Remove the meat from the freezer; with a sharp knife, cut it into thin slices and place them, one at a time, one by one, between two sheets of plastic wrap.

Appiattitele with a rolling pin until they become as thin as a sheet.

Appoggiatele on the plates alternating wedges of fennel, which slightly scavalcheranno.

Easily share bits of sbrinz and washers of Chili, sprinkled with the remaining olive oil and pepper.

Stir the arugula with pine nuts salt and pepper and serve.