Fully refreshed after two Mediterranean breaks in quick succession, I am inspired. One of my breaks was in Sicily and this recipe is classically Sicilian; marrying the best of the region in one simple dish packed full of unusual combinations.
We headed to Modica, a crowded, tightly packed town full of Baroque charm, Aztec recipe chocolate and charm. I discovered this dish when the other half and I discovered a courtyard tavola calda (a small restaurant with a small, locally-sourced menu) to escape the 45-degree heat. Don’t be put off by the combo – it’s delicious.
We were staying with a vegetarian which is why I created the fennel version for the non-meat eaters.
Music to listen to while preparing this dish: ‘Human’ by Rag’n’Bone Man
Ingredients
- 2 large ripe sweet oranges
- 1 tablespoon capers in brine (or 1/2 teaspoon of salted capers chopped)
- Heaped teaspoon of chopped fresh thyme
- One large Italian pork, fennel and chilli sausage (they come in rounds)
- Splash of Nero d’Avola wine
- Or one large fennel sliced (veggie options)
- Salt and pepper
- Chilli (if going veggie)
Method
- Pan fry the sausage, making sure you get a good colour all the way round.
- With a large sharp knife, peel and slice the oranges into rounds and arrange on a large platter.
- Sprinkle the capers and fresh thyme over the oranges then season lightly with salt and pepper.
- Once the sausage is cooked, remove from the pan and chop into 2″ size pieces.
- Keep the pan on the heat and deglaze the pan with the Nero d’Avola wine
- Add the sausages to the wine, toss and then add on top of the orange salad.
- If going veggie, coat the fennel pieces with olive oil and season with the salt, pepper and chilli.
- Grill until cooked, turning regularly and the fennel has started to brown.
- Add to the top of the orange salad
Serve with the Sicilia Nero d’Avola wine you opened for this recipe.
Pug's Kitchen 