Fresh oregano

 

 

 

 

Italian Organic Oregano is 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 Italian recipes.
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 OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
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
Meat Broth
Meat Broth
(Brodo di Carne)
 
 
Ingredients:

2 pounds veal shanks, bones and scraps
2 pounds beef scraps and bones, preferably from knuckles
1 pound chicken bones and scraps
2 small carrots, peeled and cut into pieces
1 large celery stalk, cut into pieces
1 medium onion, peeled and quartered
A few sprigs of fresh parsley
2 small ripe tomatoes
Salt to taste

Directions:
 
Wash bones, meat scraps and vegetables thoroughly under cold running water.

Put all ingredients, except salt, in a large stockpot and cover with 3 to 4 inches of cold water.

Cover pot partially, and bring liquid to a gentle boil over medium heat.

As soon as water begins to bubble, reduce heat to low and skim off all foam that rises to surface of the water.

Cook, barely simmering, about 3 hours.

Season with salt only during last few minutes of cooking, because broth reduces considerably and its flavor becomes more accentuated. Makes about 2 quarts.

Note: If you are planning to use broth within a few hours, strain it through a fine-mesh strainer directly into another pot, and remove fat that comes to surface of broth with a spoon, or by dragging a piece of paper towel over broth surface.

If broth is for later use, strain it into several small containers and place containers in a basin of iced water to cool completely. It can be kept in refrigerator, tightly covered, 2 to 3 days.

Before using, remove fat that has solidified on surface. The broth is now fat free and ready to use or to freeze. Bring broth to a full boil before using.
Subscribe to the OreganoFromItaly.com
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!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex