Planning to make again David Tanis's (NY Times) recipe for Sicilian Lamb Spezzatino for a friend of Sicilian ancestry. Besides the lamb itself, of shoulder lamb chops, red onion, white wine, saffron and mint --- I plan to make a green salad with fennel and orange slices (I'm pretty sure that's Sicilian). What else can I add to the meal that's easy, tasty, and pretty much authentic to the region? Pasta? Rice? ???