TIME
0025 h
DIFFICULTY
medium
TYPE
Second Courses
NUMBERS
4peoples



PREPARATIONS

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.

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