Average25 minutes
2 people
Wash the orange and squeeze half of it, peel the other half and cut it into very thin slices. Wash the fennel, remove the fronds and slice it very thinly with a knife or mandolin.
Place the sliced fennel in a bowl, season with a drizzle of oil and a pinch of salt, then add the juice and sliced orange pulp. Mix and leave to rest.
Wash the arugula and dry it with a salad spinner. Arrange the arugula on half of the piadina, add the orange-flavored fennel, and then place about 5 slices of bresaola on each piadina.
Close and heat the piadina on both sides for 3-4 minutes per side (so as not to ruin the filling). Cut in half and serve.
Enjoy your meal!
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60 minutes
60 minutes
260 minutes
30 minutes