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
Coniglio in Sugo
Rabbit in Wine with Potatoes
(Coniglio in Sugo)

2 whole rabbits (about 1 lb each)
1 lb potatoes
1 lb tomatoes
1 large onion
2 bay leaves
1 dozen basil leaves
1 teaspoon crushed red chili pepper
1/2 cup dry white wine 
1/4 cup extra virgin olive oil
Salt to taste 

Rinse the rabbit under cold water, pat dry and cut into sections.
Blanche the tomatoes in boiling water, let cool in a colander, then peel the skins and pass through a food mill.
Peel the potatoes and cut into small cubes.
Chop the onion. 

Heat the olive oil in a large iron skillet or sauté pan over moderate flame and fry the rabbit sections with the bay leaves.
Fry until each side is golden brown, remove the bay leaves, then add the white wine and lemon juice. 

Evaporate the liquid almost completely, then add the chopped onions and cook until they are translucent.
Add the potatoes, tomatoes and chili pepper. Salt to taste.
Turn down the burner to low, cover and slowly simmer, stirring and turning the meat every so often.

Meanwhile, tear the basil leaves, and when the potatoes are tender, stir in half of the basil leaves.
Place the rabbit on a serving platter, spoon the sauce over it and garnish with the remaining basil leaves.
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