Sicilian Orange Spaghetti

The awesome taste brings back memories of great holidays.
And if is so easy, just 20 minutes to the table.

Oranges are the best in Sicily, that is something you will hear everyone there say. The great Etna volcano has a mayor roll in that. The temperatures between night and day are wider, that makes the oranges sweeter and sometimes dark red inside.

I was on the Etna twice and tasted great oranges there. Yesterday on the telli was a 30 min movie about food on Sicily. Different cities are known for their local fare.
One snippet was about the tasty oranges and a chef made this dish.

On my way home I stopped and shopped organic oranges and some creme fraiche.

Recipe for 2:
2 organic oranges
60 g smoked raw ham (I used Black Forest Ham)
1 tbsp Butter
Juice of one orange
1 tbsp chives
3 tsp creme fraiche
Pepper and salt

Take a speed peeler and cut strips of one orange without the white.
In a small pot with a little water boil them for 10 minutes. Press the juice out of this orange. Cut the other one in 1 cm slices.
Start the spaghetti in heavy salted water.
In a wide pan, heat up the butter with the orange juice, drop in the sliced discs. Use a knife and cut the cooked peel into thin strips and toss them in the pan too.
Spoon in the creme fraiche.
Rip the raw ham into fine bits and toss them in the pan.
Use tongs and transfer the cooked pasta into the pan. Mix well, season with pepper and chives.