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 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
Panelle
Chickpea Fritters
(Panelle)
 
 
Ingredients:
 
3 cups water
2 cups chickpea flour
1 teaspoon coarse sea salt
2 and 1/4 to 2 and 1/2 cups extra virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano cheese

Special equipment:
Parchment paper
Deep-fat thermometer
 
Directions:
 
Lightly oil an 8 by 4-inch loaf pan (6-cup capacity) and line with parchment paper, leaving a 2-inch overhang at each end.

Whisk together water, chickpea flour, sea salt, and 2 tablespoons olive oil in a 2 and 1/2 to 3-quart heavy saucepan until smooth, then cook over moderate heat, stirring constantly with a wooden spoon (to prevent lumps from forming), until very thick and mixture pulls away from side of pan, 20 to 25 minutes.

Transfer mixture to loaf pan, smoothing top.

Cool, uncovered, then chill, surface of mixture covered with plastic wrap, until firm, at least 3 hours.

Lift chickpea block out of pan using parchment and transfer to a work surface.

Gently flip over block and discard parchment, then pat dry.

Cut block crosswise into 1/4-inch thick slices for panelle.

Preheat oven to 300°F.

Heat 1/2 inch olive oil (about 2 cups) in a deep 10-inch heavy skillet until it registers 375°F on thermometer, then fry panelle in 5 batches, carefully turning occasionally with tongs, until golden and puffed, 3 to 5 minutes per batch, and transfer to paper towels to drain.

Keep warm on a baking sheet in oven while frying remaining batches.

Arrange panelle on a platter and sprinkle with parsley and cheese.

Serve immediately. Makes 10 servings.

Note: Panelle can be fried 4 hours ahead and kept, uncovered, at room temperature.

Reheat on a baking sheet in a preheated 350°F oven 10 to 15 minutes.
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