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

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Angela's Italian and Sicilian Recipes
Trout Saltimbocca
Trout Saltimbocca
(Trota Saltimbocca)
Saltimbocca or saltinbocca (depending on dialect) means literally 'jump in the mouth'. It usually refers to veal which is finely sliced, rolled with prosciutto and sage then pan-fried. The result is a delicious mouthful and lends itself to all sorts of variations.

4 fillets of trout or redfin
5 ounces mozzarella cheese, sliced finely
8 slices prosciutto
1 clove garlic, crushed
1 ounce parmesan cheese, grated
Salt and pepper
2 ounces butter or extra virgin olive oil
Few leaves of tarragon or Italian parsley
1/2 cup white wine
Italian parsley, chopped
Gently pound the fish fillets between "gladwrap" to flatten into fine slices.
Lay on top the finely sliced prosciutto and the mozzarella cheese.
In a bowl combine parmesan cheese, garlic, salt, pepper, tarragon or parsley.
Spread this mixture on top of the fish fillet, prosciutto and cheese.
Roll to form a "saltinbocca" and secure with a toothpick.
Dust the fish rolls with flour warm butter or olive oil in a fry pan, when foaming, place in the fish rolls and cook gently.
Add the wine and let it reduce.
Serve on warm plates sprinkled with chopped Italian parsley.
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