Ecco la ricetta della SOPPRESSATA CON INSALATA DI FINOCCHI, ARANCE E SEDANO
Ingredients for 4 people:
q.s. Sopressata salami by Salumi Emmedue
2/3 organic oranges
5 ribs of white celery
q.s. extra virgin olive oil
q.s. salt and pepper
Slice the ‘soppressata’ salami and keep aside.
Clean the fennel thoroughly and slice it lengthwise. Then clean the celery by removing all the filaments and cut the stalks into small pieces.
Peel the oranges by removing also the white filaments scraping with a knife and then cut the cloves into slices (collect the juice that comes out while slicing the oranges).
Into a bowl, season the fennel, the celery and the oranges with an emulsion of dressing and leave to rest for half an hour.
Then arrange the salad on a plate and decorate with the tufts of fennel’s and celery leaves.
Serve it with the sliced ‘soppressata’ salami.