Ingredients:
- 840g fennel
- 2 oranges
- 50g pine nuts
- 20g raisins
- Salt and pepper to taste
- Extra virgin olive oil "Il Cavallino"
- 1 teaspoon of chili powder, Peperita n° 5 Jalapeño
Instructions:
Clean and cut the fennel into julienne strips. Squeeze the oranges and soak the raisins in the juice for 10 minutes.
Add olive oil, salt, pepper, and Peperita n° 5 Jalapeño chili powder to the juice. Emulsify and dress the fennel. To add more flavor and crunch, include the pine nuts.
