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
Risotto with Zucchini
Risotto with Zucchini
(Risotto alle Zucchine)

1 lb Carnaroli or Arborio rice
4.5 ounces butter
1/2 onion, finely chopped
1/2 glass dry white wine (or red)
6.5 cups boiling stock
4 tbs grated Parmigiano cheese
5 zucchini (courgettes) cut into cubes
3 tbs extra virgin olive oil
3 tbs chopped parsley
Melt the 4 tbsp butter over low heat, add the onion and stir continuously with a wooden spoon until brown.

Add the ice and mix carefully until all the butter is absorbed. Turn up the heat and sprinkle the wine over the rice until it evaporates.

Pour 2 ladles of the stock into the rice until this, too, is completely absorbed.
Add two more ladles of stock. Repeat this three or four times until rice is tender. Be sure to taste the rice often so it doesn't overcook. If the grains are hard, add 1/2 a ladle of broth at a time and let the rice cook until ready. Remember to stir continuously! A really good risotto comes "all'onda", with a wave, meaning it must not be too dry.

Heat the olive oil in a large frying pan, add the zucchini and cook for about 5 minutes stirring occasionally. Season for salt.

In the last 5 minutes of cooking add the zucchini and the parsley.
Once the rice is cooked, season it with 1 tbsp butter and the Parmigiano cheese.

Before serving let stand for a few minutes so that the full flavor is absorbed. Serve hot. Serves 6.
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