SLICED ORANGE SALAD WITH ROSEWATER AND SUGAR
I have a confession to make. I am uncertain where I located this recipe. I found it and copied it with the notation "Scappi" - however, after further research I think this recipe may have come from another source and Scappi was on my mind. I will continue to look for the source and attribute once I have located it. Because I am unable to attribute the source, this recipe must fall into the realm of "probability".
It is a deceptively simple and easy-to-put-together dish, and quite delicious. I did not have rosewater, so I added orange flower water instead. It was very refreshing and lasted several days in the refrigerator, making it a terrific make ahead and serve feast dish.
Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar
4 to 6 oranges (or lemons)
1-2 tbsp. rose water or orange flower water
squeeze of lemon juice
Opt:
2-3 Medjool dates, halved lengthways
2-3 pistachios finely chopped
3 tbsp. mint, finely chopped
icing sugar, to garnish
Instructions
1. Peel the oranges with a sharp knife and remove any pith.
2. Slice into very thin half moons. Try to capture the juice and pour it into the serving bowl or platter. 3. Arrange the orange slices on a serving platter.
4. Sprinkle over rose water and a squeeze of lemon juice. 5. Garnish dates, pistachios, mint, and, just before serving, dust over some icing sugar.
Note: Can be served cold, or at room temperature
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