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
Cornish Game Hens with Garlic and Rosemary
Cornish Game Hens with Garlic and Rosemary

Four 1 and 1/4 to 1 and 1/2-lb Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 tablespoons extra virgin olive oil
24 garlic cloves, peeled

1/3 cup dry white wine
1/3 cup canned low-salt chicken broth

Additional rosemary sprigs (for garnish)

Preheat oven to 450 F.

Pat hens dry with paper towels.
Season cavities lightly with salt and pepper.

Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen.

Rub hens with 1 tablespoon olive oil.

Season outside of hens lightly with salt and pepper.

Arrange in heavy large roasting pan.
Scatter garlic around hens.

Roast hens 25 minutes.

Reduce oven temperature to 350 F.

Pour wine, broth and remaining 2 tablespoons olive oil over hens.

Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.

Transfer hens to platter, pouring any juices from cavity into roasting pan.

Tent hens with foil to keep warm.

Transfer pan juices and garlic to heavy medium saucepan.
Boil until reduced to sauce consistency, about 6 minutes.

Cut hens in half lengthwise. Arrange on plates.

Spoon sauce and garlic around hens.
Garnish with additional rosemary sprigs and serve. Serves 4.
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