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
Lobster, Corn and Tomato Salad
Lobster, Corn and Tomato Salad
(Insalata d'Aragosta, Mais e Pomodoro)
2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
One 1 and 1/2 pound lobster

2 tablespoons minced shallot or red onions
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/3 cup plus 1/2 teaspoon extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/8 teaspoon cayenne pepper

1 and 1/4 cups fresh corn kernels (from about 2 ears)
1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
8 Bibb lettuce leaves, rinsed and patted dry
Freshly ground black pepper
Fill a large bowl with ice and cold water, and set it aside.

In a 4 or 6-quart Dutch oven, or other heavy bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs.

Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for about 15 minutes.

Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tight-fitting lid.

Steam the lobster for 12-13 minutes, until it is bright red and the long feelers are easily removed from their sockets.

Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.

Remove the lobster from the ice water and set it on a rimmed baking sheet.

Using kitchen shears, remove the lobster meat from the tail and claws.

Use a knife to chop the lobster meat into bite- size pieces. There should be about 1 cup; set it aside.

In a medium non reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest.

Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne.

Add the corn kernels and mix together.

Set aside for 10 minutes.

Cut the tiniest heirloom tomatoes in half, and quarter the larger ones.

Add the tomatoes to the corn mixture.

Add the lobster, tarragon, and parsley, and mix gently to combine.

In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper.

Stack 2 lettuce leaves on each of four plates.

Divide the lobster salad evenly among the lettuce cups, and serve immediately. 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