Best Italian Orange Slices Recipes

SICILIAN ORANGE SALAD

Steps:

• On a serving platter, alternately arrange orange and onion slices, with the slices slightly overlapping. Sprinkle with basil. Drizzle with oil and sprinkle with pepper.

OVEN-DRIED ORANGE SLICES

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with a nonstick baking mat. Top with orange slices in a single layer, and generously dust with sugar. Bake until the peels are dry and the flesh is translucent, about 2 1/2 hours.

GLACEED ORANGE SLICES

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

BAKED ORANGE ROUGHY ITALIAN-STYLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
• In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
• Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
• Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

LIGHTER ORANGE RICOTTA CAKE

Steps:

• Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper.
• Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even).
• Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan.
• In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.
• Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That's fine, but be sure it's well combined)
• Scoop batter into the prepared cake pan. Gently shake to spread evenly.
• Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn)
• Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. (Some of the orange slices at the bottom may get stuck in the pan, gently pull them up and arrange them on the cake if needed. But this is why a well-greased pan is important).
• Let cool completely, then cut into slices. Serve as is, or add a dollop of creme fraiche or your favorite ice-cream. Enjoy!

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

ITALIAN ORANGE SLICES

Steps:

• Slice orange in half, top to bottom. Then slice each half into 1/4 inch thick slices, leaving rind on. Discard any slices that have more rind than fruit.
• Arrange slices around the perimeter of a serving dish, slightly overlapping. Alternatively, you can arrange slices on individual serving dishes (luncheon sized), using one orange per dish.
• Lightly drizzle orange slices with olive oil, and then lightly sprinkle with the ground black pepper.
• Serve immediately.
• Note: do not allow the olive oil to soak into oranges. The olive oil is meant to be a subtle flavor in the dish, and not the main flavor. Do not put the olive oil on the dish more than one minute before serving. Most of the oil should be left behind on the dish after eating.

INSALATA DI ARANCE E ACCIUGHE: ORANGE SALAD WITH ANCHOVIES

Steps:

• Slice the skin off each orange, removing both the peel and the white skin or pith. Coarsely chop the oranges and reserve the juices.
• Place the chopped oranges, orange juice, anchovies, onion, olives, and basil leaves in a salad bowl. Drizzle with extra-virgin olive oil and season with salt and pepper. Toss well and serve.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

Steps:

• Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
• A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.