Ingredients for 2 portions:
- 1 tin of Ginos Roman-style chicory tips (COD. 01023),
- 50 g of Ginos salted capers (COD. 01310),
- 2 oranges,
- 100 g of almond slivers,
- 1 fennel,
- E.v.o. oil (COD. 02201).
Open the Chicory tips tin and drain it.
Arrange them on a cutting board and cut them as thin as possible.
Wash the oranges and peel them completely in order to obtain some pulp slices without the white tender peel.
Cut the fennel in thin pieces using a slicer and arrange them in a cup with cold water.
Desalinate the capers with running water.
Compose the dish in this way:
1. Arrange the chicory tips in a cup, lay the orange pieces down on it and the the fennel slices.
2. Finally add some capers and the almond slivers
3. Season it with e.v.o. oil and a pinch of salt.
