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
Roasted Monkfish with Cauliflower and Lentils
Roasted Monkfish with Cauliflower and Lentils
(Rana Pescatrice al Forno con Cavolfiore e Lenticchie)
 
 
Ingredients:

For the Sauce:
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons (or more) water

For the Lentils and Cauliflower:
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped peeled carrots
1/2 cup finely chopped celery
1 cup lentils
3/4 teaspoon curry powder
3/4 teaspoon paprika
2 and 3/4 cups water, divided
2 tablespoons (1/4 stick) butter
4 and 1/2 cups small cauliflower florets (from about one 22-ounce head)

For the Gremolata:
1/3 cup chopped fresh Italian parsley
1 and 1/2 tablespoons grated lemon peel

For the Monkfish:
Four 6-ounce monkfish fillets (each about 1-inch thick), skin removed
1 tablespoon extra virgin olive oil

Directions:
 
Prepare the Sauce:
Bring first 4 ingredients to boil in medium saucepan.

Reduce heat, cover, and simmer until cauliflower is very tender, about 16-18 minutes.

Cool slightly.

Transfer mixture to blender; add 3 tablespoons water and puree until smooth.

Season with salt and pepper.

Prepare the Lentils and Cauliflower:
Heat olive oil in medium saucepan over medium heat.

Add onion, carrots, and celery; saute until soft, about 8 minutes.

Add lentils, curry, and paprika; stir 1 minute.

Add 2 and 1/2 cups water; bring to boil.

Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Uncover; stir until liquid is absorbed, about 5 minutes.

Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes.

Add cauliflower; saute until beginning to brown, about 5 minutes.

Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer.

Stir in lentil mixture.

Season with salt and pepper.

Prepare the Gremolata:
Mix parsley and lemon peel in bowl.

Season with salt and pepper.

Prepare the Monkfish:
Sprinkle monkfish with salt and pepper.

Heat olive oil in large nonstick skillet over medium-high heat.

Add fish; saute until just opaque in center, about 6 minutes per side.

Divide sauce among 4 plates.

Spoon lentil mixture alongside.

Place fish atop lentils; sprinkle with gremolata. Serves 4.
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