Antipasto - Sassani
photo by Mike Sassani
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
2 plates
- Serves:
- 2
ingredients
- 2 navel oranges
- 20 pimento stuffed olives
- 1 (2 ounce) can anchovies
- 4 tablespoons olive oil
directions
- peal and slice navel oranges (one per person), keeping as much of the juice as possible and arrange on separate plates unless preparing a larger serving, then arrange on a platter
- Top each slice with one or more anchovies and several olives.
- Drizzle with olive oil.
- Serve with warm Italian bread, good for soaking up olive oil and juices.
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