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
Veal with Prosciutto and Sage
Veal with Prosciutto and Sage
(Vitello con Prosciutto e Salvia)
 
 
Ingredients:

1 tablespoon butter
1/4 cup chopped shallots
12 fresh whole sage leaves or 1 teaspoon dried, rubbed
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup dry white wine
1 cup beef stock or broth
1 cup chicken stock or broth
1/2 cup whipping cream

Eight 4-ounce boneless veal rib chops
All purpose flour
2 tablespoons extra virgin olive oil

8 paper-thin prosciutto slices
 
Directions:
 
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.

Add chopped shallots, sage, thyme and bay leaf and saute 2 minutes.

Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes.

Add whipping cream and boil until reduced to sauce consistency, about 2 minutes.

Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)

Pound each veal chop between sheets of waxed paper to 1/2-inch thickness.

Sprinkle veal with salt and pepper.

Dredge veal in flour; shake off excess.

Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat.

Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side.

Wrap 1 prosciutto slice around center of each piece of veal.

Arrange 2 veal pieces on each plate.

Strain sauce, if desired. Bring sauce to simmer.

Pour around veal and serve immediately. Makes 4 servings.
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