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
Rice Timbale
Rice Timbale
(Timballo di Riso)
 
 
Ingredients:

12 oz (350 grams) long-grain rice
9 oz (250 grams) chicken livers and giblets, thawed if frozen, trimmed and chopped
7 oz (200 grams) sweetbreads, chopped
2 and 1/2 oz (65 grams) Italian sausage, peeled and crumbled
1 oz (25 grams) dried mushrooms
4 oz (120 grams) butter, plus extra for greasing
2 egg yolks, lightly beaten
6 tablespoons Parmigiano cheese, freshly grated
2 tablespoons extra virgin olive oil
1 garlic clove
3 oz (80 grams) breadcrumbs
Salt and pepper

Directions:
 
Preheat the oven to 180C (350F) Gas Mark 4.

Cook the rice in a large pan of lightly salted, boiling water for 16-20 minutes until tender.
 
Drain and stir in 1 oz (25 grams) of the butter, the egg yolks and 4 tablespoons of the Parmigiano cheese.

Spread out on a large plate or baking sheet and leave to cool.

Meanwhile, put the mushrooms in a bowl, add hot water to cover and leave to soak for about 20 minutes.
 
Drain, squeeze out and chop.

Melt 1 oz (25 grams) of the remaining butter with the olive oil.
 
Add the garlic and cook for 2-3 minutes, then remove and discard.

Add the mushrooms to the pan and cook for about 5-7 minutes.

Melt 1 and 1/2 oz (40 grams) of the remaining butter in another pan.
 
Add the chicken giblets and livers, sweetbreads and sausage.

Season with a pinch of salt and a pinch of pepper, stir well and cook for about 5 minutes.

Grease an ovenproof dish with plenty of butter and sprinkle with the breadcrumbs, turning to coat.

Tip out and reserve the excess.

Spoon half the rice mixture on to the base of the dish.
 
Cover with the mushrooms and top with the liver and sweetbread mixture.

Cover with the remaining rice, dot with the remaining butter and sprinkle with the remaining Parmigiano cheese and reserved breadcrumbs.

Bake for about 15 minutes. Serves 6.
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