Sweet Navel Oranges with Sigona’s Cobrançosa Oil and Satsuma Vanilla Cream Balsamic
One of my favorite ways to enjoy citrus in winter, when it’s in season, is to stir peeled navel orange segments together with a mixture of fresh olive oil and our satsuma vanilla cream white balsamic, finishing the dish with coarse salt and a healthy sprinkling of freshly ground rainbow peppercorns. This is a twist on a classic, after-dinner, Sicilian-style dish that my Grandpa Franzella used to make, although he didn’t use balsamic. I personally prefer to use more oil than balsamic, but I suggest you start with an equal ratio and adjust to your taste. Serves 2. Enjoy – Carmelo Sigona
Ingredients
Ingredients:
- 2 Navel oranges
- 1 Tbsp Sigona’s Fresh Press Cobrançosa Extra Virgin Olive Oil
- 1 Tbsp Sigona’s Satsuma vanilla cream white balsamic
- Coarse salt
- Freshly ground pepper from rainbow peppercorns
Instructions
- You can either supreme the citrus (***see notes below) or use this quick-prep approach, as seen in our olive oil tasting webinar. Slice off the top and bottom of the oranges then score the peel so it’s easier to remove. Remove the peel then slice the oranges horizontally into 3 rings. Break up the rings into segments.
- In a medium bowl, whisk together the olive oil and balsamic until emulsified. Add the oranges and toss to coat. Allow mixture to sit for a few minutes.
- Just before serving, gently toss again. Finish with a sprinkling of salt and pepper.
- Chef’s note: I prefer a 2:1 ratio, sometimes even a 3:1, of oil and balsamic, but I suggest you start with an equal ratio and give it a taste test to see what you like best.
Video
Notes
*Portuguese Cobrancosa olive oil is freshest right after it's picked and pressed, which is typically in October or November. You can find these oils in our markets and online starting in December or January. When they're gone, they're gone!
**Our infused olive oils and balsamics are available in our markets and online at www.sigonas.com.
***Supreming the citrus: cut the top and bottom off your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between.
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