I first tasted this bizarre savory orange salad in the splendid town of San Vito Lo Capo, just west of Trapani in Northern Sicilia. Then, years later, on a complicated film shoot in the Maghreb I was fed this delight in a seafront tavern of Tunis. Identical in every way, like two drops of Mediterranean Sea water.
4 Tarocco blood oranges (medium-sized, sweet and juicy)
12 sugared dates, pitted
1 garlic clove (optional), peeled and sliced
4 tbsp organic brown sugar
Dash of cinnamon
Extra virgin olive oil
Salt and freshly ground black pepper
4 Tarocco blood oranges (medium-sized, sweet and juicy)
12 sugared dates, pitted
1 garlic clove (optional), peeled and sliced
4 tbsp organic brown sugar
Dash of cinnamon
Extra virgin olive oil
Salt and freshly ground black pepper
Peel the oranges, trimming away all white pith parts and remove seeds, if any (the Tarocco variety is seedless). Slice horizontally and arrange on a wide platter. Dust with cinnamon and sugar, season with slivered garlic, olive oil, salt and pepper, and garnish with chopped dates.
Serve chilled as tantalizing exotic prelude to fish cous cous and belly dancing dinner.
