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
Bean and Swiss Chard Soup
Bean and Swiss Chard Soup
(Zuppa di Fagioli e Bietole)
 
 
Ingredients:

1/2 lb (225 grams) Swiss chard or kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) extra virgin olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 grams) cooked small white beans or drained and rinsed canned beans
4 cups (1 liter) chicken stock
Freshly ground black pepper, to taste

1/2 cup (60 grams) small shell macaroni
Freshly grated Parmigiano cheese, for serving

Directions:
 
In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender.

Drain the chard, reserving any liquid that remains.

Coarsely chop the chard.

Very finely chop anchovies together with the rosemary.

In a medium saucepan, stir together the olive oil and garlic over medium-high heat.

Cook, stirring frequently, until the garlic is pale gold, about 10 minutes.

Stir in the anchovies and rosemary.

Cook, stirring for 1 minute.

Discard the garlic.

Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the olive oil.

Stir in the beans. Cook for 3 minutes.

Stir in the reserved cooking liquid and the stock.

Season with salt and pepper.

Bring to a boil and stir in the macaroni.
 
Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.

Pass Parmigiano cheese at the table. Makes about 5 cups (1.25 liters); 4 first-course servings.
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