Insalata de arance ed finocchio

Ingredients for Insalata de arance ed finocchio

Instructions for Insalata de arance ed finocchio

To prepare the Insalata de arance ed finocchio recipe, please follow these instructions:

Fennel is cleaned and the outer leaves unsightly cut from. Four of the next great leaves be aside. The remainder is cut into fine strips. From one of the oranges cut/tear the outer of the peal of. Chop into fine strips and then cooked in a little water approx. 4 min. Both oranges peeled off now completely and cut into into fillets. For the marinade pressed the rest of the juice from the oranges together with lemon juice, salt, pepper and olive oil. The fintstrimlede fennel in the marinade added 10 min, and subsequently reversed Orange fillets in filling in the four overridden Advantage. fennel leaves and sprinkle with hazelnuts and orange strips.