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
Calf's Liver with Golden Onions
Calf's Liver with Golden Onions
(Fegato Alla Veneziana)
The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice addition would be soft polenta.

1 lb piece calf's liver
3/4 lb onions, sliced paper-thin
4 tablespoons unsalted butter or extra virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Rinse liver to remove any traces of blood and discard membrane and any tough veins.
Cut crosswise into 1/8 inch thick slices.

Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute.
Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes.
Transfer to a bowl and keep warm, covered.

Pat half of liver slices dry and toss with salt and pepper to taste.

Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then saute seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes.
Put cooked liver on top of onions and cover.

Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced.

Pour sauce over cooked liver and wipe skillet clean.

Saute remaining liver as above, then add rest of liver with onions and parsley, tossing briefly. 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