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
Tomato and Mozzarella Parcels
Tomato and Mozzarella Bundles
(Fagottini Di Pomodori e Mozzarella)
7 oz (200 grams) mozzarella cheese, finely diced
8 cherry tomatoes
8 pancetta slices
4 fresh basil leaves, chopped
1 fresh flat-leaf parsley sprig, chopped
Extra virgin olive oil, for drizzling
1 egg, separated
11 oz (300 grams) puff pastry dough, thawed if frozen
Butter, for greasing
Plain flour, for dusting

Salt and pepper
Preheat the oven to 200C (400F) Gas Mark 6.

Grease an ovenproof dish with butter.

Cut an opening around each tomato stalk with a small sharp knife and remove the seeds with a teaspoon without piercing the skins.

Place the mozzarella, basil and parsley in a bowl and drizzle with olive oil.

Mix well and spoon the mixture into the tomatoes.

Season with salt and pepper.

Lightly beat the egg white and yolk in separate bowls.

Roll out the pastry on a lightly floured surface.
Cut the pastry into eight squares.

Wrap each tomato in a slice of pancetta and place in the middle of each square.

Brush the edges with the egg white and enclose the tomatoes in the pastry by pinching together the corners.
Brush the parcels with the egg yolk.

Place the parcels in the prepared dish and bake for about 20-25 minutes. Serves 4.
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