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
Herb and Cheese Rolls
Herb and Cheese Rolls
(Involtini di Erbe e Formaggio)

One 1 and 1/2 lbs boneless pork tenderloin, cut on the extreme diagonal into 12 slices
Sea salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano cheese
1 and 1/2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon minced garlic
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
1 cup dry white wine

Lightly pound the pork slices until they are 1/4-inch thick.

Season with salt and pepper.

Mix the Pecorino cheese, sage, rosemary, and garlic together in a box and then sprinkle 1 teaspoon of herb mix on each pork slice.

Then roll each slice into a cylinder shape and secure with a toothpick.

Season the rolls with salt and pepper.

Place the flour in a flat bowl and then lightly coat the pork rolls with flour, patting to remove the excess.

In a large skillet, heat the olive oil over medium-high heat until hot.

Add the rolls and cook until browned all over, about 3-5 minutes.

Pour in the wine, cover, and simmer until the rolls are cooked through, 3-5 minutes more.

Transfer to a plate and loosely cover with aluminum foil.

Boil the cooking liquid until it reduces to a thick sauce, about 5 minutes.

Return the rolls to the skillet and shake the pan to coat them with sauce.

Serve with any remaining sauce spooned over them. Makes 4 servings.
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