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
Sausage, Red Pepper, and Spinach Cake
Sausage, Red Pepper, and Spinach Cake
(Torta di Salsiccia, Peperoni, e Spinaci)

Sixteen 1/4-inch thick baguette slices, cut on slight diagonal
1 tablespoon butter
12 ounces fresh baby spinach leaves
1 pound sweet sausage, casing removed
1 and 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained roasted red peppers
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 350F.

Butter 8 x 8 x 2-inch baking dish.

Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.

Melt 1 tablespoon butter in large pot over medium-high heat.

Add spinach; toss until just wilted, about 3 minutes.

Transfer spinach to strainer; cool.

Squeeze spinach dry.

Transfer to medium bowl.

Heat same pot over medium-high heat.

Add sausage.

Saute until cooked through, breaking up, about 7 minutes.

Mix into spinach; mix in 1 cup cheese and peppers.

Spread atop baguette slices in bottom of dish.

Whisk eggs in medium bowl to blend.

Whisk in last four ingredients.

Pour over spinach mixture and stir lightly with fork to distribute evenly.

Sprinkle remaining 1/2 cup cheese over.

Bake torta until puffed and golden and center is set, about 55 minutes.

Remove from oven and let rest 15 minutes before serving. Serves 6 to 8.
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