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
- Oranges, Lemons and Chilli Fine Salt
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, oranges, Lemons and Chilli Fine 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.
