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Ingredients
- 3 rametti di prezzemolo fresco, le foglioline lavate e asciugate
- 2 rametti di timo fresco, le foglioline lavate e asciugate
- 20 g di olio extravergine di oliva + q.b. per spennellare
- 160 g di pesce spada per carpaccio (circa 12 fette sottili)
- 500 g di acqua
- 100 g di pane carasau
- 20 g di succo di limone
- 30 g di succo di arancia
- 1 pizzico di origano secco
- 1 pizzico di sale
- Nutrition
- per 4 porzioni
- Calories
- 3184 kJ / 761 kcal
- Protein
- 44.6 g
- Carbohydrates
- 76.8 g
- Fat
- 32.7 g
- Fibre
- 1.7 g
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