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
Onion, Spinach, Fava and Shrimp Soup
Onion, Spinach, Fava and Shrimp Soup
(Zuppa di Cipolla, Spinaci, Fave e Gamberi)
 
 
Ingredients:

3 tbs extra virgin olive oil
1 medium white onion, chopped fine
1/2 lb fava beans, fresh and shelled
1/2 lb spinach, chopped (fresh or frozen is acceptable)
14 ounces chicken broth
1 cup milk
1/2 small lemon
8 large shrimp
2 tsp flour
Salt and pepper
 
Directions:
 
Saute the onion in the olive oil for 2 minutes, then add the fava beans and cook together for 10 minutes, stirring regularly.

Add the chicken broth and milk, bring to a boil and add the spinach.
 
Lower the heat and simmer for 10-15 minutes.

Put the shrimp into a quart pan, fill 2/3 with water to which the juice from half of a small lemon has been added.
 
Bring to a boil and cook for 5 minutes.

Immediately remove the shrimp from the pot and plunge into cold water to stop them from cooking further and becoming tough.
 
Peel and set aside.

Add the flour to the soup using a tea strainer to distribute the flour evenly.
 
Stir to dissolve the flour and then turn the heat to medium high.

The soup should thicken nicely in a minute or so. At this point add salt and pepper to taste, and remove from the heat.

Place four shrimp to each bowl, ladle the soup into the bowls, and serve. Serves 2-3.
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