Preparation: 15
Baking: 25
Servings: 4
INGREDIENTS
3 fennels
2 unwaxed, organic oranges
1 tsp fennel seeds
3-4 sprigs of fresh oregano
1-2 chili peppers, finely chopped
100 ml SPARTA CHILLI olive oil
50 gr. grated Parmesan
1 orange zest (unwaxed)
Salt, freshly ground pepper
DIRECTIONS
Put the fennels in a saucepan with enough water and cook for 10-12 minutes. Take them out with a slotted spoon and I cut them immediately vertically into thick slices 1 cm thick. Preheat the oven to 200 ° C. Wash and wipe the oranges with their peel and cut them into thick cloves. Spread the fennel and orange slices on a plate lined with parchment paper. Sprinkle with fennel seeds, chili pepper, orange zest, salt and pepper. Sprinkle with orange juice and half the olive oil with chili and bake in the oven for 20 minutes. Take the sheet out of the oven, turn the temperature on the grill and sprinkle with the rest of the olive oil. Put it back in the oven and bake for 5-6 minutes until the fennel is grilled. Serve the salad sprinkled with grated Parmesan and if desired with another chopped chili pepper.