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

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  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
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
Turkey Tonnato
Turkey Tonnato
(Tonnato di Tacchino)
For the Turkey:
3 tablespoons black-olive tapenade
1 tablespoon finely grated fresh lemon zest
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (4 to 4 and 1/2-lbs) boneless turkey breast half with skin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine

For the Sauce:
1 (6-oz) can chunk light tuna in olive oil (do not drain)
1/2 cup extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste

Garnishes: lemon wedges; capers; chopped fresh flat-leaf parsley
Prepare the Turkey:
Put oven rack in middle position and preheat oven to 350F.

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

Arrange turkey, skin side up, on a work surface with the narrower, pointed end nearest you.

Determine which long side of the breast is thickest.

Starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from the other side.

Open breast like a book.

Season breast with 1 teaspoon salt and 1/2 teaspoon pepper.

Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides.

Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast).

Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string.

Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total.

Transfer to a 13 by 9-inch roasting pan and add wine to pan.

Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160F, about 1 hour.

Transfer roast to a platter to cool, reserving pan juices.

Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

Prepare the Sauce:
Puree tuna (including its oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth.

Transfer to a bowl and season with salt and pepper.

Cover bowl with plastic wrap and chill until cold, about 1 hour.

Cut chilled turkey roast into 1/4-inch thick slices, discarding strings, then top with chilled sauce.

Bring turkey and sauce to room temperature, about 1 hour.

Serve with lemon wedges, capers, and parsley. Makes 6 to 8 (main-course) servings.
Subscribe to the
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!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex