Fresh oregano

 

 

 

 

Italian Organic Oregano is 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 Italian recipes.
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 OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
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
Baked Cannelloni
Baked Cannelloni
(Cannelloni al Forno)
 
 
Ingredients:
 
For the Tomato Sauce:
One 28-oz can crushed tomatoes
1 medium yellow onion, peeled and halved
4 tbsp butter
Salt
Freshly ground black pepper

For the Filling:
6 oz boneless, skinless chicken thigh, chopped
6 oz ground veal
6 oz ground pork
2 tbsp extra-virgin olive oil
1 small yellow onion, peeled and minced
1 clove garlic, peeled and minced
1 chicken liver, chopped (optional)
Salt and freshly ground black pepper
Pinch freshly ground nutmeg

For The Balsamella:
12 sheets fresh pasta, 4" x 5" each
4 tbsp butter, cut into pieces
1/4 cup flour
2 cups hot milk
1/4 cup grated Parmigiano-Reggiano
2 tbsp. grated Parmigiano-Reggiano
2 tbsp. butter, cut into small pieces
Salt
Freshly ground white pepper
 
Directions:
 
Prepare the Tomato Sauce:
Put tomatoes, onions, and butter in a medium saucepan over medium-low heat.

Season to taste with salt and pepper and simmer, stirring often, until sauce thickens, about 30 minutes.

Remove and discard onions.

Prepare the Filling:
Heat olive oil in a medium skillet over medium heat.

Add onions and garlic and cook, stirring often with a wooden spoon, until onions are soft, about 5 minutes.

Add chicken livers (optional) and mash to a paste with the back of the spoon.

Add chicken, veal, pork, and salt and pepper to taste.

Cook, stirring often, until meat is cooked through, about 10 minutes.

Transfer meat to a cutting board and chop until texture is very fine and meat begins to hold together.

Transfer meat to a medium bowl.

Stir in nutmeg, and set aside.

Prepare the Balsamella:
Melt butter in a heavy medium saucepan over medium-low heat.

Add flour and whisk for 1 and 1/2 minutes.

Gradually add milk, whisking constantly.

Season to taste with salt and pepper and stir constantly until sauce is as thick as heavy cream, about 15 minutes.

Add cheese.

Add 1/2 cup of the sauce to the meat filling and set remaining sauce aside.

Preheat oven to 375F.

Add a generous pinch of salt to a large pot of boiling water over high heat.

Cook pasta several sheets at a time until tender, about 30 seconds.

Dip briefly in a large bowl of cold water.

Lay sheets out, not touching, on clean, damp kitchen towels and cover with another damp towel.

Working with one sheet of pasta at a time, spread 2-3 tbsp meat filling along wide edge.

Roll up, jelly-roll style.

Repeat with remaining pasta and filling.

Spread a thin layer, about 1 cup, tomato sauce over bottom of a large baking dish.

Lay cannelloni, seam side down, in a single layer on top of tomato sauce.

Spread another thin layer of tomato sauce over cannelloni.

Spoon remaining balsamella over tomato sauce.

Sprinkle with cheese, and dot with butter.

Bake until sauce is bubbling, 15-20 minutes.

Brown under broiler for 3-4 minutes. Serves 4-6.
Subscribe to the OreganoFromItaly.com
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!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

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