side sauce for roasts with 776 olive oil and yogurt
1 large fennel bulb
1 onion finely chopped
1 tablespoon 776 olive oil
125 g/ 4,5 oz Greek yogurt
1 teaspoon 776 honey
freshly ground pepper
Clean the fennel and cut it into small pieces (reserving the leaves). Wash the orange in warm water and zest it. Peel the orange, so that you completely remove the pith with the rind. Use a sharp knife to cut between membranes to release segments. Collect any juice.
Sauté the onion in 776 olive oil, add the fennel and keep sautéing for a few more minutes. Add the orange segments (together with their juice) and simmer for approximately 7 minutes.
Allow the mixture to cool, pass through the food mill, add yoghurt, salt, pepper, 776 honey and orange zest. Finally, add the fennel leaves.