FENNEL, OLIVE AND ORANGE SAUCE SALAD
Sicilian blood oranges
Valbona Leccine Olives in Extra-virgin Olive Oil
1 sprig fresh wild fennel
· Wash the fennel well and cut it lengthwise into 2cm strips, then braise in a pan with a drizzle of oil and the orange juice. It must become soft but firm.
· Remove it from the pan and caramelise it in a non-stick pan.
· Open the jar of olives and add a teaspoon of oil with orange juice left over in the pan after cooking, then beat everything well with a whisk until it becomes a smooth sauce.
· Arrange the fennel steak on a plate and add a little orange sauce. Garnish with Leccine olives and a few sprigs of wild fennel.