Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Baba al Rhum
Rum Baba
(Baba al Rhum)

For the Baba Mixture:
2 fl oz (50 ml) milk
1 oz (25 grams) unsalted butter
1 oz (25 grams) fresh yeast or 1 tablespoon (15 ml) dried
2 egg yolks plus 1 egg
2 oz (50 grams) superfine sugar
1 teaspoon (5 ml) vanilla extract
Grated zest of 1 unwaxed lemon
2 oz (50 grams) raisins
8 oz (225 grams) strong white flour

For the Rum Sauce:
4 oz (125 grams) superfine sugar
2 slices of unwaxed lemon
1 slice of orange
1 cinnamon stick
2 fl oz (50 ml) dark rum

Grease a deep, round 8 inch (20 cm) cake tin.

Gently heat the milk and butter until the butter has melted.

Remove from the heat and leave to cool until hand-hot.

Cream the fresh yeast with 2 tablespoons (30 ml) of the warm milk mixture.

Mix together the egg yolks and sugar until thick and creamy, then add the egg, vanilla extract, lemon zest, raisins, flour and the yeast mixture.

Mix well with a wooden spoon.

Place in an oiled bowl and cover with a clean hand towel.

Leave to rise in a warm place for 1 and 1/2 to 2 hours until doubled in size.

Turn out onto a lightly floured surface and knead lightly until smooth.

Place in the prepared tin and leave in a warm place for about 45 minutes until the mixture fills about two-thirds of the tin.

Preheat the oven to 350 F. (180 C.).

Bake in the oven for 20-25 minutes until golden brown and well risen.

Leave to cool in the tin for 5 minutes, then turn out and cool on a wire rack.

Prepare the Rum Sauce:
Place all the ingredients and 7 fl oz (200 ml) water in a saucepan, bring to the boil and simmer for 8 minutes.

Leave to cool, then strain.

Set aside to pour over the cake.

When the cake is cooked and still warm, pour over the rum sauce.

Leave to soak for 1 and 1/2 hours before serving. Serves 8-12.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex