Friday, June 29, 2018
John, Chapter 19, Verse 7-9
- 4 blood oranges or other small, sweet oranges
- 1 small red onion, cut into very thin slices*
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. freshly chopped Italian parsley, stems discarded
- Salt to taste
- Freshly ground pepper to taste
DIRECTIONSItalians have become very fond of cipolle de tropea a type of sweet red onion that comes from Calabria and is not yet available in the US. To achieve the same sweetness, soak the sliced red onion in water for thirty mintues before using.
1. Peel the oranges and remove the pith. Cut horizontally into thin slices. Put in a bowl and set aside.
2. Separate the onion slices into individual laeyers and put in the bowl with the oranges. Add the oil and half the parsley to the bowl, season with salt and pepper, and toss until all ingredients are well coated.
3. Arrange the orange and onion slices in a circular pattern on a round platter. Drizzle with the oil left in the bowl, sprinkle with the remaining parsley, and serve.
Make Ahead: The oranges can be tossed with the marinade earlier in the day.
How to Serve: On its own as a midsummer appetizer, followed by a light pasta, or as a salad course accompanying an especially piquant entree.