Fragolino fillets Fennel Orange Black Itrana del Lazio Olives Extra virgin olive oil to taste Salt to taste Pepper to taste
800 g 1 1 150 g enough enough enough
With its slightly bitter flavour, it is used extensively in the kitchen in sauces for pasta and with white meat and game. It also has a long tradition in vegetable dishes and the numerous fish recipes from the local area. This is undoubtedly one of the olives most commonly used by chefs in international cuisine.
Finely chop the fennel and leave it in cold water. Peel the orange in a bowl and collect the juice.
Take the Fragolino fillets; fry them in a non-stick pan on the skin side with a little oil. Arrange the fillets on a serving plate and garnish with fennel, orange, Black Itrana del Lazio Olives, salt and pepper.
Emulsify the orange juice with extra virgin olive oil and season it all.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......