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

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Angela's Italian and Sicilian Recipes
Crostini Con Fegato di Pollo e Salvia
Toast with Chicken Liver and Sage
(Crostini Con Fegato di Pollo e Salvia)
3 tablespoons extra virgin olive oil
12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
1/2 cup finely chopped red onion
1 garlic clove, minced
8 ounces (about 1 cup) chicken or turkey livers, finely chopped
1/4 cup Madeira wine
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
12 baguette slices, toasted
Additional whole sage leaves (optional)
Line plate with paper towels.

Heat the olive oil in medium skillet over medium-high heat.

Add sliced sage; saute until crisp, about 30 seconds.

Using slotted spoon, transfer sauteed sage to paper towels.

Add onion to same skillet; saute until golden, about 3 minutes.

Add garlic, chopped liver, and 1 teaspoon chopped sage.
Stir until liver is no longer red, about 3 minutes.

Increase heat to high, add Madeira wine, and cook until wine has evaporated, about 2 minutes. Add salt and pepper.

Divide liver mixture among baguette slices.
Top with sauteed sage.

Serve crostini on bed of fresh sage leaves, if desired. Serves 6.
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