Hello friends and blogger friends, who occasionally reappears here, but time is short even if you do not come and visit, I did not Forgot you, indeed, you are always in my thoughts.
A big hug and I hope very soon to update you on the news.
Considering that this period is the highlight of citrus, I decided to make as an accompaniment to a Sunday lunch this salad.
I was more than satisfied, good, fresh, tasty and very light.
Ingredients for two:
1 orange skinned alive in a slice of fennel
some onion ring
Taggiasca
some salt and pepper to taste extra virgin olive oil
Method: Warm
the orange over a pan of boiling, peel them to live, cut into slices, arrange on a serving dish, clean the fennel, cut into thin slices and place interspersed with slices of orange.
Garnish with some finely cut onion rings and olives, seasoned with olive oil to your taste and add salt and pepper.
Cook for half an hour and then ............................... Buon Appetito !!!!!
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