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Ingredienti per 4 persone
200 g di feta greca
2 finocchi
2 cucchiaio di succo di limone
1 arancia non trattata
2 uova
Farina
Semi di sesamo
Olio extravergine di oliva
Un ciuffo di aneto
Sale
Pepe della Vallemaggia
Mondare e affettare molto sottilmente i finocchi aiutandosi con una mandolina, aggiungervi il succo di limone, la scorza di arancia, un pizzico di sale, una macinata di pepe e 3 cucchiai abbondanti di olio extravergine di oliva, quindi mescolare il tutto, coprire e lasciare riposare in frigorifero per almeno 20/25 minuti.
Nel frattempo tagliare la feta a fette spesse, passarle dapprima nella farina, a seguire nell’uovo sbattuto ed in fine nei semi di sesamo. In una padella antiaderente aggiungere un filo di olio extravergine di oliva, portare a temperature e rosolarvi la feta panata su tutti i lati sino a doratura.
Servire la feta ancora calda accompagnandola con l’insalata di finocchi, qualche filetto di arancia pelato a vivo, qualche ciuffo di aneto e un’ultima spolverata di pepe Valle Maggia.
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