The relentless winter, now almost at the door, recalls the value of Oranges Italian. Ingredients of health, better if organic, to be used as is, or in juice (strictly not 'from concentrate', as it undergoes aggressive heat treatments). Or even in salad. A recipe from Lentini, Syracuse, Sicily.
Orange salad, the Lentini recipe
The orange salad – in dialect, theseasoned orange – is a heritage of Sicilian culture, an unmissable blend of history and health. Thanks to the Arabs, who enriched Trinacria by introducing this precious citrus.
The red oranges – of the Tarocco and Moro varieties, grown in the municipalities of Lentini, Carlentini, Francoforte and surrounding areas – are the main ingredient of the ancient recipe, orally passed down through the centuries. The fruits are peeled, seeds and albedo (the white skin that covers the segments) removed, and cut into cubes.
Onions are added, cut into julienne, washed and left to drain. Placed on a large serving plate, the preparation is seasoned with extra virgin olive oil (EVOO), preferably local, chili pepper and a pinch of sea salt.
The original recipe has undergone various revisions, with the addition of different typical local ingredients. From family to family, some add black olives, some fennel and wild fennel, and sometimes even anchovies in oil in pieces.
Orange salad, a healthy dish
At the heart of the recipe are the red oranges. A source of vitamins C, B, and P groups, oranges help strengthen the immune system. To counter colds and flu symptoms, headaches, stomatitis, and gingivitis. Oranges are also attributed a role in the prevention and reduction of risks of cardiovascular diseases, hypertension, tumors. Moreover, more generally, the ability to slow down tissue aging.
Extra virgin olive oil It is known for its antioxidant properties and many other health benefits, including its contribution to reducing LDL cholesterol (commonly known as 'bad cholesterol'). Onions and chili peppers, in turn, contain flavonoids appreciated for their antibacterial qualities, among others.
Health and taste, as always, in the Mediterranean diet.
Dario Dongo and Renzo Pierpaolo Turco
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
Doctor in Food Science and Technology, Specialized in Safety and Quality Management in agri-food supply chains, Secretary of the disciplinary board of the Order of Food Technologists of Sicily and Sardinia, Food blogger.
