Ingredients - Serves 4

CITRUS PESTO

• 2 fennels

• 10 ml. Extra Virgin Olive oil

• 5 ml. grapefruit juice

• 5 ml. lemon juice

• 5 ml. orange juice

• 20 g. toasted almonds

• 20 g. dried cherry tomatoes in oil

• 5 g. anchovies in oil

• salt, pepper

MANDARIN POWDER

• 50 g. of tangerine peels

PACOTE "IL CAPPELLI"

• 320 g. Pacote Il Cappelli Monograno Felicetti

• iodized coarse sea salt

• Extra Virgin Olive oil

• peeled citrus fruits, without pith

Preparation

FENNELS

• Cut the fennels into Julienne strips and steam cook them for about 10 minutes.

• Marinate them in citrus juice and oil for 5 hours at 4° C.

• Separate the fennels from the liquid. Puree them in a blender together with toasted almonds, dry tomatoes and anchovies, adjusting the density with the marinade. Season to taste.

MANDARIN POWDER

• Dry the mandarin skins for 5 hours at 50° C. Puree with a blender and sift.

PACOTE IL CAPPELLI

• Cook the Pacote in plenty of salted boiling water, drain and sauté them in a pan with the citrus pesto.

• Sprinkle the plate with the citrus dust, arrange the Pacote and complete with the peeled citrus fruits.