April 2nd, 2016,
Part of my childhood was spent in my grandfather's garden, pulling on carrots, biting hungrily in freshly plucked radishes and chasing cicadas; all those moments nowadays a priceless collection of memories.
Il Nono was a man who had made his "small fortune" with his fruits and vegetables business. People in the neighborhood said he had the most beautiful produce on the market, rightly so, since he displayed them with elegance and rigor. (I think he was already "merchandising" way before it became a thing!) You would thus not be surprised if I told you he was a great epicurian as well as an esthete.
Food, as well as table setting was at the core of his life.
Hmmm, She hasn't fell far from the tree, could you say!
I wish to share with you one of his recipes from my childhood, because they are well suited to summer, when we are looking for some freshness for our palates.
Alfredo Di Blasio, Il Nono's Orange and fennel salad with pepper
Ingredients for 6:
6 seedless oranges
2 medium-sized fennel bulbs
3 tbsp olive oil (best quality, please! )
Whole and freshly ground pepper
Peel the oranges raw. How do we do it? First you need a good, sharp knife, then the right technique.
First, remove the top and bottom of the orange
Then peel it raw from top to bottom, turning it on itself as you go
Cut the orange in slices approximately 1/4 inch thick and set aside
Separate the bulb from the branches and set the latter aside (the foliage will serve as decoration on the plate)
Remove the bottom of the bulb
Cut the bulb along its length in slices approximately 1/4 inch thick and set aside
In a rectangular plate, arrange the orange slices in rows, inserting fenel slices in between the oranges
Dress with a drizzle of olive oil and cheerfully grind pepper all over
Sprinkle some whole pepper and fennel seeds
Decorate with the fennel foliage and serve as an appetizer to your guests!
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