Blood Orange Everything

Every time I talk to Mike he always asks what is in season this week?  He understands that Southern Italy depends on the growing season for produce.  Very little is imported to the island.  Most Sicilian’s diet rotates around what is in season and available at the market.  We have been able to rely on that as well and have enjoyed every single season of produce.  However one of our favorites is blood oranges and they are just beginning to appear at the market.  There is an orchard on the street that goes to Sigonella and during orange season they have their own little roadside stand to sell their oranges.  We stop there regularly to buy produce, mandarini , navel oranges, juice oranges and now blood oranges are on the street. 

 Another favorite that is in season now is fennel.  

I first tasted fennel and orange salad in December at the home of a sweet little Italian lady that provided lunch for the Sigonella branch after our “Light the World” service project.  The missionaries translated the recipe for me from this Italian lady and it has become a staple. 

Blood Orange and Fennel Salad

2-3 Fennel Bulbs

5-6 oranges

2 tablespoons of olive oil

Salt and pepper to taste

Slice or chop the fennel bulbs,

Peal the oranges, slice horizontally then quarter

 Add any juice of the orange to the mix with the olive oil then salt and pepper to taste! Chill before serving.

And then there is dessert!

Blood Orange Tiramisu

4 eggs

400 gr lady fingers

400-gr mascarpone

200-gr sugar

Zest from one orange

Fresh orange juice

Separate the yolks from the white, beat the whites until stiff peaks appear the set aside.  Mix the yolks with the sugar, soften the mascarpone and add to the yolks, then add the zest and the whites.  Dip the lady fingers into the orange juice then pour a bit of mascarpone crème then repeat. The last layer must be the crème. Chill before serving; decorate with orange zest and fresh orange slices.