Recipe: Angela Occhipinti's Orange Salad

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I enjoyed this salad during my stay at Locanda COS in Sicily. It is perfect for a light lunch or afternoon snack.

    • 5 oranges
    • flat leaf parsley
    • 2 spring onions
    • 10 anchovy filets (Angela uses salted anchovies and filets them herself)
    • sea salt, black pepper
    • 3 - 4 tablespoons extra virgin olive oil

Peel the oranges using a very sharp knife, keeping them whole, removing all white pith. Divide the orange in half and then quarters. Trim the white core and remove seeds. Cut into bite-sized pieces and place in a serving bowl.

Chop the parsley and the spring onions and add to the bowl. Coarsely chop the anchovies and add to the bowl.

Dress with salt, pepper and extra virgin olive oil and serve.

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Faith Willinger is a chef, author, and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily. More

Faith Heller Willinger is a born-again Italian. She moved to Italy in 1973 and was seduced by Italian regional cooking. Faith has spent more than 30 years searching for the best food and wine, as well as the world beyond the table from the Alps to Sicily. She has no regrets about mileage or calories. Faith was awarded the prestigious San Pellegrino award for outstanding work as an ambassador of Italian cooking. She lives full-time in Florence with her Tuscan husband, Massimo. Her son Max lives in Milan. She's the author of the bestselling (9th printing) guidebook Eating in Italy, the cookbook Red, White & Greens, and the narrative recipe book Adventures of an Italian Food Lover. Faith teaches in her kitchen in Florence on Wednesdays, supplied with freshly picked produce from her favorite farmers. Check out her web site at www.faithwillinger.com.
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