This is a deceptively simple and easy to put together dish, and quite delicious. I did not have rosewater, so I added orange flower water instead. It was very refreshing, and lasted several days in the refridgerator, making it a terrific make ahead and serve feast dish. Please Note: I neglected to copy the original recipe for this, but I'm looking for it! This may be modern, vs. period.
Insalata di arance tagliate a fette, servite con zucchero e acqua di rose - Sliced orange salad with rosewater and sugar
6 oranges
1-2 tbsp. rose water
squeeze of lemon juice
Opt:
2-3 medjool dates, halved lengthways
2-3 pistachio's finely chopped
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.
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.
