Country simplicity

Fennel and navel orange salad with spring onion, fresh dill, anchovy, olive and candied caper cream.

Corrado Assenza

For 4 people

100 g of navel oranges
80 g of very fresh, sweet fennel
40 g of spring onions
32 g of Furgentini extra virgin olive oil
10 g of wild dill
4 Caffè Sicilia ® candied olives
4 Caffè Sicilia ® candied capers
50 g of anchovy cream
4 g of unrefined salt

Anchovy cream

53 g of Molino Quaglia Pera 1 soft wheat flour
20 g of chlorine-free water
10 g of anchovy fillets in oil
11 g of Furgentini extra virgin olive oil
0.6 g of whole sea salt


Remove the hard parts of the vegetables and wash in cold running water. Dry thoroughly. Drain and pit the candied olives; drain the candied capers from their syrup.

Drain the oil from the anchovy fillets. Pour 30 g of extra virgin olive oil into an aluminium frying pan and heat on a very low flame, never exceeding 60 °C. Chop the anchovy fillets and place them in the pan. Use a wooden spoon to reduce them into a sauce. Add the filtered juice of ½ an organic lemon. Place in the fridge.

Pour the water and salt into a suitably sized pan. Heat until the water boils. Add 40 g of the extra virgin oil, bring back to the boil and add the previously sieved flour. Mix energetically with the help of a wooden spoon until a light coating forms on the bottom of the pan, enabling the mass to detach.

Pour the contents of the pan into a planetary mixer, processing with a leaf beater until it cools, adding the rest of the extra virgin olive oil. Now incorporate the anchovy sauce, mixing gently. Leave to rest in the fridge for two hours.

Peel the Navel oranges and place the peeled segments in a container. Finely slice the sweet fennel and, just before serving, season with a few grains of unrefined salt and a drizzle of Furgentini extra virgin oil. Slice the spring onion, cutting it into 2 mm oblique rings. Chop the tender parts of the wild dill very finely, excluding the tufts. Place them in the oil to infuse for 10 minutes.

Place 25 g of sweet fennel on the bottom of the container, then add a segment of orange, drizzle over a teaspoon of oil and sprinkle with the dill. Top the orange with the spring onion. Lay the drained candied caper on top. Using an icing bag, make a tuft of about 12 g of anchovy cream and place the candied olive on top of it.