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      <image:caption>Slice off the ends of the orange to get the flesh barely exposed, lay it down on one of the cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle and with a sawing motion, follow the contour of the orange.  Remove just enough skin and pith to expose the flesh underneath and make sure you trim off any extra bits of pith around the surface of the flesh. Hold the fruit in one hand, look for the thin strips of membrane that separate each orange wedge. Using a paring knife slip the blade between one of the segments and the connective membrane. Cut until you reach the core of the orange and then move along to the other side of the citrus wedge and cut along the inside of the opposite membrane, again almost to the core. At this point the orange segment should release with no pith or membrane attached.</image:caption>
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      <image:caption>Above you can find a picture of her notes, here is the translation:</image:caption>
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      <image:title>Blog - SHF2 : Frittelle di mele - Metti in risalto</image:title>
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      <image:title>Blog - Pumpkin gnocchi - Gnocchi di zucca - Metti in risalto</image:title>
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