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Warm Oranges with Fennel and Black Olives Recipe

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This recipe for Warm Oranges with Fennel and Black Olives is from The Benigni Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium navel oranges
1 medium bulb fennel, trimmed and cut into thin strips
2 tablespoons finely minced fennel leaves
1 can large black olives, pitted
1/2 cup extra-virgin olive oil
Sea salt
Freshly cracked black pepper to taste
Directions:
Directions:
Gently warm the oranges in microwave (you can leave them whole) or oven for just a few minutes to bring out the juices (slice the oranges). Slice the oranges into thin rounds and place them in a decorative platter, slightly overlapping them. Layer the fennel strips and fennel leaves among the orange slices and add the black olives throughout the platter. Drizzle the olive oil over, and sprinkle with salt and cracked pepper.
Personal Notes:
Personal Notes:
This was a traditional dish served at any Benigni holiday such as Thanksgiving, Christmas, and Easter. A very simple dish but so delicious. Alaina and Megan ask for this dish every holiday. You won't find anything like this in any other cookbook, but it is a very special dish.

In later years, Nonno sometimes would add sliced mango to the dish once the oranges
were warmed. This is a delicious addition, but I just love the simplicity of the dish with oranges, fennel, and olives. Initially, I do not believe that Nonno added any salt to this dish but later on he would say that a sprinkle of salt brought out the flavors on the tray. It is good with or without salt. It is up to you.

 

 

 

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