A pumpkin arancini with ricotta and tarragon oil was a fresh take on the traditional deep-fried Sicilian rice balls.
还有一道加了意式芝士和龙蒿油的南瓜丸子，其灵感源自传统的西西里油炸饭团。
Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat.
另一小碗中混合盐，油与龙嵩，淋在蔬菜上，搅拌均匀。
Shave the fennel on a mandolin or slice very finely with a knife. Put in a bowl with the orange juice, zest, vinegar and the oil, and season. Mix well, then add the tarragon.
把甜茴香刮去表面或者用小刀切碎段，放入碗中和橙汁、橙子皮，醋、油一起混合调味，随后加入一些龙蒿叶。
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