Tag: Male and female shapes of fennel

FENNEL AND ORANGE SALAD (Insalata di Finocchio e Arancia Sanguina)

Fennel and Orange Salad (Insalata di Finocchio e Arancia Sanguina) is a classic Sicilian dish that celebrates the bright, seasonal flavours of blood oranges and crisp fennel.  the salad is light, refreshing, and rooted in local tradition and is proof that simple ingredients, handled with care, create dishes that continue as favourites.

Blood oranges are having their moment in the spotlight. Not long ago, I could only find them at a couple of stalls at Melbourne’s Queen Victoria Market, but now they’re beautifully widespread and much easier to come by. And I’m delighted—because paired with fresh fennel, they make one of the simplest and most iconic Sicilian salads.

Fennel bulbs, too, have become far more familiar in Australian kitchens, yet in Sicily this vegetable and citrus combination has been around for generations. The crisp bite of fennel and the sweet, jewel-toned orange slices are a refreshing contrast—light, seasonal, and satisfying.

I like it as a starter especially when it is presented with something like marinaded  sardines or anchovies and good bread.

Fennel and Orange Salad (Insalata di Finocchio e Arancia Sanguina) served as a traditional Sicilian contorno

 I never hesitate to serve a salad alongside a main course, hot or cold, but I do like each guest to have a small plate of their own for this contorno. It feels thoughtful, elegant, and just the way it would be served in Sicily.

Fennel and Orange Salad (Insalata di Finocchio e Arancia Sanguina)
INGREDIENTS
  • 2 medium fennel bulbs (400–500 g), with feathery fronds reserved
  • 2–3 blood oranges
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup chopped flat-leaf parsley

PROCESSES

  1. Trim the fennel by removing any damaged outside layers. Cut off the base and top, reserving any soft green fronds for garnish. Slice each bulb in half lengthwise, then continue slicing into thin, even pieces.

  2. With a sharp knife, cut the peel and white pith away from the oranges, then slice them crosswise into thin, neat rounds.

  3. Combine the sliced fennel and oranges in a serving bowl.

  4. In a separate container, whisk together olive oil, salt, and pepper. Pour over the salad and toss gently to distribute. Finish with parsley and fennel fronds.

Fennel, ready for slicing
A Note on Fennel: Male and Female

Although most fennel bulbs look similar, in Sicily they are traditionally identified by shape. Rounded bulbs are considered maschi (male), while slightly flatter bulbs are femmine (female). Each has its own character in texture and flavor, and both are delicious in this salad.

A simple dish, yes—but also one steeped in Sicilian tradition, seasonal eating, and the joy of beautiful ingredients prepared well.

FENNEL; male and female shapes

SARDINE, CRUDE E CONDITE (Sardines; raw and marinaded)

CHEAT FOOD FOR LAUNCH OF SICILIAN SEAFOOD COOKING AT COASIT AND READINGS: Marinaded white anchovies AND Olive Schacciate made with commercially prepared olives