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

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Angela's Italian and Sicilian Recipes
Stuffed Calamari
Stuffed Calamari
(Calamari Ripieni)
12 cleaned calamari
1 cup bread crumbs
1 cup finely grated Pecorino cheese
1/2 cup plus 2 tbsp extra virgin olive oil
1/4 tsp dried oregano
2 cloves garlic, finely chopped
1/2 small yellow onion, minced
2 tsp tomato paste
4 tbsp red wine
1/2 of 28-oz can whole peeled tomatoes in juice, crushed
1 bay leaf
2 tsp balsamic vinegar
Kosher salt
Freshly ground black pepper, to taste
3 tbsp finely chopped parsley
2 tbsp finely chopped oregano
Heat 2 tbsp olive oil in a 4-qt saucepan over medium-high heat.

Add onions, dried oregano and garlic.

Cook until soft, about 5-6 minutes.

Add tomato paste.

Cook until caramelized, about 2-3 minutes.

Add 3 tbsp wine, tomatoes, and bay leaf.

Reduce heat to medium-low, and cook until thickened, about 18-20 minutes.

Stir in remaining wine and vinegar.

Season with salt and pepper.

Set sauce aside.

Heat oven to 350F.

Heat remaining olive oil in a 10-inch skillet over medium heat.

Chop tentacles and add to skillet.

Cook for 1 minute.

Remove from heat.

Stir in breadcrumbs, Pecorino cheese, parsley, and oregano.

Season with salt and pepper.

Stuff each calamari body half full with bread crumb mixture.

Place in a 9-inch by 13-inch baking dish.

Pour sauce over calamari.

Bake until warmed through, about 30 minutes. Serves 6-8.
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