For the recipe of aromatic roast, double rice and oranges, finely chop a small bunch of rosemary, parsley, marjoram and thyme. Mix the obtained mixture with a pinch of salt and plenty of ground pepper. Clean the loin from excess fat and rub it with the aromatic mixture. Grease it with a little oil and tie it with string, to keep it in shape during cooking. Brown the roast on all sides for 5-6 minutes in a casserole dish suitable for the oven. Add 1/2 glass of white wine and cover with a lid. Bake at 180 ° C for 25 minutes. Take it out of the oven and leave it in the casserole to rest for 15 minutes, then wrap it in aluminum. FOR THE DOUBLE RICE AND THE SHOE: Collect the black rice in a saucepan, cover it with cold water, add a pinch of salt and bring to a boil. Cook for 30 minutes, turn off, wait 3-4 minutes, then drain. Pour the Basmati rice into a saucepan with 250 g of unsalted water and bring to a boil. Reduce heat to low, cover with lid and cook for 4 minutes. Turn off and let stand, without ever removing the lid, for 15 minutes. Heat a little oil in a pan with half a chopped shallot and a handful of desalted capers. Add the endive cut into small pieces and let it dry for 1 minute, then set it aside. Sauté the black rice and the Basmati in the same pan, in order to flavor them and mix them. Season with salt. Serve the roast cut into small slices with the toasted rice, the endive and the pine nuts. Season with oil and orange juice and complete with the slices (to taste, you can peel them to life).
For the recipe of beetroot, orange and goat carpaccio, peel the beetroot and cut it into very thin slices. Arrange the slices in a large baking dish, trying to overlap them as little as possible. Season with 1 teaspoon of salt and 1 teaspoon of sugar and leave to marinate for 20-30 minutes. Bring 500 g of water to the boil; add 4 tablespoons of apple vinegar, stir and pour over the beetroot; let it rest for another 10 minutes. Drain the beetroot slices from the marinade and distribute them on the plates. Add the milk and 1 teaspoon of chopped dill to the goat cheese and stir until creamy. Peel the orange, divide it into wedges (if desired, remove the skin). Cut the cloves into small pieces. Spread the cheese on the beetroot slices, add the orange pieces and season with a little oil, a few flakes of salt, some freshly ground pepper and a few leaves of dill.
January and February are the months par excellence dedicated to detox and nature, it seems to want to help. Fennel and oranges are two seasonal ingredients who seem born to travel on the same track, meet in light and rich dishes and taste to join us on a path of purification and detoxification. That's why they are so precious and how to prepare them.
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Detox is not the same as a diet
The properties of fennel
Fennels are known and appreciated thanks to their renowned properties digestive and depurative, but also contribute to reduce swelling. To make this vegetable a detox food par excellence, lEssential oil anethole which is able to counteract the formation of intestinal gases that cause pain, aerophagia and flatulence. Able to fight inflammation, fennel is also indicated for those who suffer from irritable colon and is therefore valuable to protect the gastro-intestinal system in general.
Rich of mineral salts and vitamins, are considered excellent antioxidants thanks to vitamin C and flavonoids that they strengthen the immune system and fight free radicals.
The power of oranges
The most cultivated citrus in the world is a real concentrate of well-being thanks to the excellent concentration of C vitamin, Fundamental to the correct iron absorption and capable of stimulating the formation of collagen. This fruit is also capable of reduce the absorption of sugars thanks to the fibers present in it. To benefit from this virtue however, it is necessary consume it with all the pulp: squeeze it in fact eliminates the fibrous part and leads us to absorb only its juice with the relative sugars. As well as fennels, oranges contain antioxidants, terpenes and polyphenols and they fight free radicals and progressive aging.
Why bet on vegetables and fruit
After an intense and disorganized period like that of parties, it is good to provide our body with all that is missing in the most convivial lunches and dinners. Or abundant portions of fruit and vegetables, maybe to be served raw and with a light dressing. Just a teaspoon of oil to make a great special dish prepared simply with finely cut fennel, oranges and black olives. Taste it without salt and you will not regret it.
With the same ingredients reduced in small cubes you can also prepare a good one spelled salad or a warm cous cous to mix with fennel and raw oranges to which you will add small diced onion, a precious ingredient thanks to its purifying properties.
In this way we will pamper our body with vitamins, mineral salts and water: three from the bases from which to leave to forget the swelling and find the right balance. And always about hydration, say of no to alcohol, carbonated and sugary drinks and fruit juices It will help you reach your detox goal. In fact, our body simply requires plenty of water, and we must satisfy it by drinking at least a liter and a half a day from the moment it is awakened. If you have a juice extractor or a centrifuge, you can then prepare purifying drinks based on fennel and oranges, perhaps even mixing them with small portions of lemon and carrots.
The recipes
In the gallery below, we have prepared a collection of delicious and easy to prepare recipes that focus on the winning combination of fennels and oranges. Appetizers, pasta dishes, side dishes and desserts to discover how many creative ways you can benefit from these precious seasonal ingredients without getting bored.
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