Antipasto di Arance

Orange Antipasto


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Anchovies go surprisingly well with orange in this very simple salad from the Abruzzo region. The fresh and zingy citrus flavour, enhanced by the salty anchovies, is guaranteed to sharpen the tastebuds.


  • 4 large oranges
  • 8 small anchovy fillets, canned in olive oil, drained
  • 45 ml/3 tbsp extra virgin olive oil
  • sea salt and ground black pepper


  1. Place each orange on a plate and cut off the peel and pith in strips using a sharp knife. Cut the remaining peel and pith from each end of the oranges.
  2. Slice the oranges and arrange on a platter.
  3. Arrange the anchovy fillets on top of the slices of orange.
  4. Drizzle with the extra virgin olive oil. Season with salt and ground black pepper, and serve.