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
Poached Eggs with Artichokes
Poached Eggs with Artichokes
(Uova Affogate Ai Carciofi)
4 eggs
4 artichoke hearts
7 oz (200 grams) pancetta, chopped
1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
Salt and pepper

For the Sauce:
1 and 1/2 oz (40 grams) butter
1 teaspoon Dijon mustard
1 teaspoon plain flour
2 tablespoons white wine vinegar
Salt and pepper
Prepare the Sauce:
Melt the butter in a saucepan.
Stir in the mustard and flour and cook for a few seconds.

Gradually stir in 8 fl oz (250ml) water, alternating with vinegar, and season with salt and pepper to taste.

Cook, stirring constantly, for about 5-7 minutes.

Prepare the Artichokes:
Blanch the artichoke hearts in boiling water for a few minutes.
Drain and slice into eight rounds.

Arrange in a ring on a warm serving dish.

Heat the olive oil in a frying pan.
Add the pancetta and cook, stirring occasionally, for about 5 minutes until tender.

Drain and sprinkle in the middle of the dish.

Bring a pan of salted water to a boil.
Add the vinegar and poach the eggs for about 3-5 minutes.

Remove with a slotted spoon, place on top of the pancetta and spoon the sauce over them. 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