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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 Mullet in Olive Sauce
Stuffed Mullet in Olive Sauce
(Cefalo Ripieno In Salsa D'Olive)
 
 
Ingredients:
 
4 mullet, scaled and cleaned
About 20 mixed green and black olives, stoned and chopped
4 pancetta slices
8 fresh sage leaves, chopped
5 tablespoons extra virgin olive oil
1 fresh flat-leaf parsley sprig, chopped
5 tablespoons dry white wine
Salt and pepper
 
Directions:
 
Place a sage leaf and a slice of pancetta in the cavity of each fish.
 
Season lightly with salt and pepper.

Heat the olive oil in a pan.
 
Add the parsley and remaining sage leaves and cook for a few minutes.
 
Remove the pan from the heat and leave to cool.

Place the fish in the pan, return to the heat, cover and cook for about 5-7 minutes on each side.

Add the wine and cook for another 10 minutes until it has evaporated.

Gently stir in the olives, cook for 2-3 minutes and serve. Serves 4.
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