Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar
1-2 tbsp. rose water
squeeze of lemon juice
2-3 medjool dates, halved lengthways
3 tbsp. mint, finely chopped
icing sugar, to garnish
Peel the oranges with a sharp knife and remove any pith. Slice into very thin half moons. Try to capture the juice and pour into the serving bowl or platter.
Arrange the orange slices on a serving platter. Sprinkle over rose water and a squeeze of lemon juice.
Scatter over chopped dates and pistachio nuts.
Garnish with the finely chopped mint and, just before serving, dust over some icing sugar.