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
Fish Ragu'
Fish Ragu'
(Ragu' di Pesce)
The most suitable fish for this ragł is octopus, squid, cuttlefish, prawns, clams and any fish with a firm flesh.

2/3 lb ripe tomatoes
1 lb fish
1 small carrot
1 small celery stalk
1 clove garlic
1 oz parsley
2 cups extra virgin olive oil
2 oz dried mushrooms
1/2 glass dry white wine
Salt and pepper

Peel the tomatoes, remove seeds and chop in small pieces.
Clean the fish carefully and cut in strips or small pieces.
Prepare a 'battuto' with onion, carrot, celery, garlic and parsley.
Heat the olive oil in a saucepan, add the 'battuto' and mushrooms.
Let brown over a medium heat, until the vegetables begin to get tender.
Add the wine.
When the wine has evaporated, add the tomatoes, the rest of the ingredients and let cook over a very low heat for about 40 minutes.
Add the fish and cook till done (time varies according to fish used).
Stir occasionally, adding spoonfuls of water if the sauce becomes too dry.
This sauce is best used with medium spaghetti or linguine.
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