If Grandmom Trigiani could find blood oranges, it was a safe bet that you would be treated to the Roseta tradition of sliced oranges as prepared here. But regular oranges work just fine. And sometimes she would top them, Roseta style, with black olives for extra pizzazz.
|Peel the oranges and slice about .25 inch thick. Remove the seeds.|
|Place the oranges on a plate and drizzle with olive oil.|
|Grind fresh pepper on top. Add olives if using.|
source: Adriana and Mary Trigiani's Cooking with My Sisters