The tarocco oranges are at their best now. As I told you before, they are always seedless and can vary from slightly red and lots of orange to slightly orange and lots of red. If you can find them untreated the whole skin is eatable.
Remove the zeste of 1 tarocco orange and set apart. Remove the entire skin of that one and another one. Do not waste any juice. Slice the oranges and spread on baking paper. Season with pepper and salt. Put a tiny piece of butter on each slice. Bake in the oven at 200° for 20 minutes. Mix the zeste with the juice, 1 table spoon of olive oil, 1 table spoon of chopped wild fennel, 1 table spoon of white balsamic vinegar, pepper and salt.
Spread the warm slices of tarocco on 2 plates. Put 1/2 of a burrata on each plate. Finish with the superb dressing and some wild fennel.
Magic starter or lunch and endless variations.
Happy new year 🤗
Doc V's Healthy Kitchen 
Looks divine!
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