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
Porcini Mushroom and Celery Salad
Porcini Mushroom and Celery Salad
(Insalata di Porcini e Sedano)

5 large celery ribs (about 3/4 lb)
1 tablespoon plus 1/4 teaspoon salt
1/2 lb fresh porcini mushrooms
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/8 teaspoon black pepper
1 (6-oz) piece Parmigiano-Reggiano cheese

Peel outer strings from celery ribs with a sharp paring knife, then cut ribs on a 45-degree angle into paper-thin slices with slicer.

Stir together 1 quart water and 1 tablespoon salt in a bowl until salt is dissolved.
Add celery and soak 15 minutes, then drain in a colander.

Spread celery evenly on a clean kitchen towel.
Gently roll up towel and let stand 5 minutes.

Wipe mushrooms with paper towels to remove any dirt or grit.
Keeping stems attached, trim any discoloration from stems with paring knife.

Cut mushrooms into paper-thin slices with slicer and transfer to a large bowl.
Add celery, lemon juice, olive oil, pepper, and remaining 1/4 teaspoon salt and gently toss with your hands.

Divide salad among 6 plates. Just before serving, use a vegetable peeler to shave cheese to taste over each salad. Serves 6.
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