Organic fennel (840 gr. / 29.60 ounces)
2 Organic Oranges
Organic pumpkin seeds (8 gr. / 0.30 Ounces)
Le Corti dei Farfensi EVOO (50 gr. / 1.76 Ounces)
Squeeze one orange and out the juice aside. Then peel the other orange and slice it (make sure to make really thin slices).
Wash and clean the fennel. Remove the stalks, and remove the first two outside layers, the ones which usually are harder and woody. At this point, slice the fennel with a mandolin or a slider in order to obtain thin slices.
Add the oil to the orange juice you had put aside. Pour the mix into a bowl and add the slices of fennel along with the slices of orange. Mix abundantly. Now add the pumpkin seed and serve.
Variant: you may add organic pine nuts and raisins or even organic black olives (as shown in the picture). Make sure to immerse the pine nuts and the raisins in the orange juice you have put aside at the beginning while you are preparing the rest.
The easiest of pasta and the best of pasta.
One of our family's favorites!
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