Salad of orange of Ribera and fennels
6 Luppoli Bock Rossa.
(for 4 people)
400 g of Oranges of Ribera d.o.p.
400 g of fennel
30 g of extra virgin olive oil
Salt to taste
Pepe to taste
Peel the oranges of Ribera over a bowl in order to recover the juice dropping down and separate the cloves.
Clean the fennels, cut into sticks and marinate for a few minutes in olive oil, salt and pepper, then use the marinade liquid to emulsify with the orange juice.
Place the orange of Ribera slices in the center pot, cover with fennels and season with the emulsion.