Ingredients for 4 servings
- 4 large oranges
- extra virgin olive oil
This salad dates back to the Arabs who brought the cultivation of orange to Sicily.
Peel the oranges and remove the white part of the peel. Slice and arrange on a serving dish. Sprinkle with salt, oil and a abundant dash of freshly ground black pepper and allow to flavour before serving.
Variants come from all parts of the island. In the western area, the orange used are “portogallo”, replaced by the “sanguinella” in the area of Catania. This dish is also enriched with bits of salted herring ( contrastings the bittersweet taste of the orange) and olives; or with onions and chicory.