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🍽️ Insalata fresca di finocchio e agrumi con Burrata

350 kcal · 30 min · 4 porzioni

Insalata fresca di finocchio e agrumi con Burrata Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Wash the fennel thoroughly.
  2. 2. Pluck off the fine green fennel fronds and set them aside.
  3. 3. Halve the fennel bulbs.
  4. 4. Trim off the hard base thinly.
  5. 5. Slice or shred the fennel into very thin strips.
  6. 6. Place the fennel strips into a bowl.
  7. 7. Lightly salt the fennel.
  8. 8. Roughly chop the reserved fennel fronds.
  9. 9. Peel the oranges and the grapefruit using a sharp knife.
  10. 10. Remove the white pith completely.
  11. 11. Slice the peeled fruit into rounds.
  12. 12. Catch the released fruit juice in a container.
  13. 13. Drain the burrata cheese.
  14. 14. Heat a frying pan over medium heat.
  15. 15. Place the citrus slices flat into the pan.
  16. 16. Sprinkle the fruit with sugar.
  17. 17. Turn the fruit once.
  18. 18. Caramelize the fruit lightly on both sides.
  19. 19. Mix the fennel with four tablespoons of olive oil.
  20. 20. Add one teaspoon of honey.
  21. 21. Pour in four tablespoons of the collected citrus juice.
  22. 22. Season the salad with black pepper.
  23. 23. Taste the fennel salad and adjust seasoning if needed.
  24. 24. Arrange the caramelized citrus fruits on a serving plate.
  25. 25. Place the fennel salad on the plate.
  26. 26. Place the burrata on top of the salad.
  27. 27. Garnish the dish with the chopped fennel fronds.
  28. 28. Serve the salad immediately.

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