Slice 2 small fennels with the mandoline. Spread the fennel on 4 plates. Mix the juice of 1-2 oranges with 4 table spoons of olive oil, pepper and salt. Spread the dressing on the fennel. Finish with 4 table spoons of grinded roasted pine nuts and the zeste of the oranges (wash them thoroughly!). Ready and delicious.
RAVIOLI and a rucola salad
Prepare the pasta dough in advance and store in the fridge (250 grams of 00 flour, 1 egg and water). Prepare the filling in advance. Blanch 125 grams of spinach and drain thoroughly. Chop 2 garlic cloves, 2 table spoons of fresh parsley and the drained spinach. Mix with 250 grams of ricotta and 50 grams of grated parmigiano. Taste and add pepper, salt and the zeste of 1 lemon. Make the ravioli as big or as small as you want, but this amount of pasta is perfect for this amount of filling. Boil the ravioli in salted water until they appear at the surface. Keep them warm in some pasta water and a warm dish. Serve with melted butter, chopped sages leaves (3 table spoons), pepper and salt. Serve the ravioli in the sauce with extra parmigiano and a rucola salad (and a little dressing with olive oil, balsamic vinegar, 1 tea spoon of honey, pepper and salt).
ESPRESSO AND VANILLA ICE CREAM= AFFOGATO (= drowned)
Real Italian and super easy is a combination of good quality vanilla ice cream (small portion) and a cup hot espresso on top. Buonissimo!!