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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

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Angela's Italian and Sicilian Recipes
Codfish with Broccoli di Rape
Codfish with Broccoli di Rape
(Baccala con Broccoletti di Rape)
 
 
Ingredients:

4 codfish steaks, about 2 inches thick (about 1 and 1/2 lbs)
2 bunches broccoletti di rape, washed, with hard stems removed
5 tablespoons extra virgin olive oil
6 garlic cloves, minced
1 dried hot pepper or hot pepper flakes
1 cup black olives cured in oil
Salt to taste
Extra virgin olive oil, for garnish

Directions:
 
Bring a large pot of salted water to a boil.
 
Add in the rape.
 
When the water comes back to a boil, drain the rape and set aside.

In a small skillet, heat 3 tablespoons of the olive oil over medium heat.
 
Add the garlic and hot pepper and cook until the garlic takes on color, about 3 minutes.

In a large baking pan, dribble the remaining 2 tablespoons of olive oil.
 
Add the drained rape, the olives, and the cooked garlic and olive oil.

Place the rape in the oven and bake it for 10 minutes, until the rape is tender when pierced with a fork. (It's fine if the rape overcooks.
 
The leaves will get a little crispy, but the taste will be sweeter.)

Remove the rape from the oven and push aside the vegetable to make room for the codfish steaks.

Nestle them into the pan, season to taste with the salt, and return the pan to the oven for another 10 to 15 minutes, until the fish is cooked.

Garnish the fish with extra virgin olive oil and serve. Serves 4.
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