Pino Luongo

Serves 4 to 6 as an appetizer or 8 as a side

IL CLASSICO
The tart flavor of blood orange (or, indeed, any variety of orange) is a perennial and versatile favorite, not just in Tuscany but throughout the Mediterranean, where it is often paired with fennel.

LA MIA VERSIONE
This recipe finds new companions for blood oranges, namely cannellini beans, watercress, and lemon juice. Serve this with any roasted white-fleshed fish.

2 cups dried cannellini beans, soaked overnight or for at least 6 hours in cold water to cover
1 small onion, peeled
1 fresh sage sprig
1 garlic clove, peeled and smashed
fine sea salt
juice of ½ blood orange
juice of ½ lemon
¼ cup plus 1 tablespoon extra virgin olive oil
8 scallions, white parts only, diagonally sliced ¼ inch thick
1 blood orange, peeled and divided into segments
leaves from 2 bunches watercress, rinsed and spun dry
freshly ground black pepper

Drain the cannellini beans and transfer them to a pot with the whole onion, sage, and garlic. Cover with cold water, season lightly with salt, and bring to a boil over high heat. Lower the heat and simmer until cooked but still al dente, about 45 minutes. Remove the pot from the heat and let the beans cool in their cooking liquid. (If the beans seem soft after soaking, cook them in a wider pot; they will cook more quickly if spread out.)

Pour the blood orange juice and lemon juice into a small bowl and add ½ teaspoon salt. Whisk until the salt is dissolved. Continue to whisk, adding the olive oil gradually in a thin stream, until an emulsified dressing is formed.

Drain the beans in a colander and use tongs to pick out and discard the onion, sage, and garlic. Transfer the beans to a salad bowl. Add the scallions, blood orange segments, and watercress leaves. Drizzle the vinaigrette over the salad, season with salt and pepper, and toss thoroughly but gently. Divide among individual plates and serve immediately or serve family style from the center of the table.

VINO
This dish, reminiscent of southern Italian cuisine, screams for a good Sicilian wine. My favorite is Corvo Bianco.

This recipe is from La Mia Cucina Toscana.