Ingredients
- 2 fennel bulbs
- 2 oranges
- 2 tablespoon(s) taggiasche olives in oil
- 6 anchovy fillets in oil, finely sliced
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2 tablespoon(s) of olive oil
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salt, freshly ground pepper
Preparation
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Very thinly slice 2 fresh fennel bulbs, keeping the stalks.
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Peel 2 oranges and remove the segments using a sharp knife. Collect the juice from the core of the oranges by squeezing them by hand.
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Season the fennel and orange segments with this juice, 2 tbsp. tablespoons of taggiasche olives in oil, 6 finely sliced anchovy fillets in oil, 2 tbsp. tablespoon of olive oil, a little salt and freshly ground pepper.