Recipe by Mike Sassani
A most unusual antipasto with navel oranges, olives, anchovies, olive oil. For as long as I can remember my Italian family served this antipasto for holiday dinners. Even people that don't like anchovies love this dish. It was always interesting to see the reaction of guests when this antipasto platter was passed to them. To be polite, they would take a small serving, usually one orange slice, a couple of olives and one anchovy. Many times, if the platter came around again, they would take a second larger helping.
Directions See How It's Made
- 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.