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INSALATA DI ARANCE E ACCIUGHE |
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4 oranges
10 anchovy fillets, roughly chopped
20 kalamata olives
1 red onion, chopped
a bunch fresh basil leaves, torn
1/4 cup extra virgin olive oil (58ml)
salt and black pepper, to taste |
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To start your Insalata di Arance e Acciughe: |
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Slice the skin off each orange, removing both the peel and the white skin. |
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Roughly chop the oranges and reserve the juices. |
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Place oranges, juices, anchovies, olives, onion and basil leaves in salad bowl. |
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Season with extra virgin olive oil, salt and pepper. |
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Toss well and serve. |
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Per 4 persone |
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