Carpaccio of oranges with anchovies

Traditional carpaccio is a dish of thinly sliced raw meat, seasoned with olive oil and lemon juice, it is served as a cold dish or appetizer. Today the term "carpaccio" is used in relation to almost any thinly sliced raw product, including meat, fish, seafood, mushrooms, fruits, vegetables, and more. Oranges and anchovies perfectly, and if you combine this Union with capers or olives and sweet red onions, it is simply a gastronomic delight!

You will need:

Oranges — 1 piece

Anchovies — 10 g.

Red onions — ¼ PC.

Orange zest — 1 tsp

Capers — 5 g.

Thyme — 1 g

Olive oil — 5 ml.

Preparation:

Peel the orange from the rind, thinly cut into circles and spread on a plate. In the middle, add thinly sliced red sweet onion.

If the anchovies are too salty, you need to pre-soak in water or milk for 20 minutes.

Add the anchovies to the oranges, and a little finely sliced orange peel. A few leaves of fresh thyme and capers. Dressed with a few drops of olive oil.

Note! Instead of capers, you can take the olives and oranges combined with grapefruit.

 

Source: koko.by

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