Orange Fennels

4 fennels

1 red onion

1/8 cup of butter

2 oranges untreated

2 Ecodoses of water

Salt

Dill and marjoram (optional)

- Clean the fennels: remove the outer leaves, cut in half, remove the torso and wash them under running water.

- Put the fennels in the basket inside the pot, add the Ecodoses of water and close the lid. Turn the heat to high heat. Cook for 6 minutes from the first whistle. Let the steam escape gradually, open the pot, salt the fennels and put them aside.

- Peel and chop the onion, then fry with butter in a frying pan. Squeeze the oranges, filter the juice and add it to the mixture along with the grated peel of one of the two. When the liquid has partially evaporated, use the sauce to flavor the fennels. Add some orange slices or completely peeled slices to serve them. Optional: decorate with fresh dill and marjoram leaves.