Every year, my boyfriend and I explore a new area of Italy. So far we’ve been to Turin, Sicily, Bologna and around Tuscany. Of course food is a big part of our adventures. We like to pick an apartment that’s within walking distance to a local market to buy fresh fruit, vegetables and fish to cook with… as well as discovering local restaurants and eateries to inspire us.
One of my favourite memories is a delightful meal we had by candlelight somewhere on the island of Ortigia. A group of young buskers sang Stand Up nearby, everyone was merry on local wine, and I had my first taste of the magic combination that is blood orange with fennel. So when I spotted these golden beauties in Borough Market recently, I immediately wanted to recreate the recipe to bring back those memories of our Sicilian summer.
2 blood oranges
½ bulb fennel
½ tsp fennel seeds
Carefully cut off the skin around each blood orange, and slice finely. Also slice half a bulb of fennel and retain the fronds for garnish. Toss together and dress with a drizzle of olive oil, a dash of lemon juice, ½ tsp of fennel seeds and a pinch of salt and pepper. You can also add more citrus to the salad – a grapefruit would work well.