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
50 g. of tangerine peels
320 g. Pacote Il Cappelli Monograno Felicetti
iodized coarse sea salt
Extra Virgin Olive oil
peeled citrus fruits, without pith
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.
Dry the mandarin skins for 5 hours at 50° C. Puree with a blender and sift.
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.