Insalata Di Arance E Acciughe Orange Salad With Anchovies Recipes

POLPETTE DI ACCIUGHE: ANCHOVY MEATBALLS

Steps:

• Place the anchovies, bread crumbs, Parmigiano cheese, parsley, garlic, egg, salt, and wine in a mixing bowl. Combine the ingredients together well, using your hands. If the mixture is too dry, add more wine, or if it's too wet, add more bread crumbs. Scoop the mixture, about the size of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
• Heat up extra-virgin olive oil in a deep heavy-bottomed pan. Gently place the balls in the hot oil, a few at time, and fry until golden brown. Turn the balls over to cook on all sides. Transfer to a plate lined with an absorbent paper towel. Serve immediately or place into simmering tomato sauce for a few minutes. Serve with tomato extra sauce.
• Sauce: Heat the olive oil in a saucepan and add the onion, garlic, and chile peppers. Gently fry ingredients together, about 5 minutes.
• Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end.

INSALATA DEL CONTADINO: SICILIAN FARMER'S SALAD

Steps:

• Slice the skin off the orange and the lemon, removing the peel and the white skin or pith. Using a paring knife, section and separate the flesh from the membrane. Discard the membrane, dice the orange and lemon flesh, and place in a salad bowl. Add the cantaloupe to the bowl and season with salt, extra-virgin olive oil, and lemon juice. Toss well and serve.

INSALATA DI ARANCE E ORIGANO: ORANGE SALAD WITH OREGANO

Steps:

• Slice the skin off each orange, removing both the peel and white skin or pith. Coarsely chop the oranges.
• Place the chopped oranges and olives in a salad bowl. Drizzle with extra-virgin olive oil, salt, pepper, and oregano. Toss well and serve.