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
Veal Scaloppine with Eggplant and Mushrooms
Veal Scaloppine with Eggplant and Mushrooms
(Scaloppine di Vitello con Melanzane e Funghi)

1 lb eggplant, cut crosswise into 1/4-inch thick slices
4 tablespoons extra virgin olive oil
1 cup all purpose flour
12 (2-ounce) slices veal top round, pounded to 1/4-inch thickness
2 tablespoons (1/4 stick) butter
4 ounces button mushrooms, sliced (about 1 and 1/2 cups)
1 cup whipping cream
1/4 cup Madeira
1 tablespoon porcini powder

2 tablespoons chopped fresh Italian parsley 

Place eggplant on 2 large baking sheets.

Sprinkle with salt. Let stand 20 minutes.

Rinse under running water and pat dry.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

Working in batches, saute eggplant until crisp-tender, about 2 minutes per side.

Arrange decoratively on large platter.

Place flour on plate.

Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat.

Sprinkle veal slices with salt and pepper; dredge veal in flour.

Working in batches, saute veal until brown, about 1 minute per side. Transfer to plate.

Melt butter in same skillet over medium-high heat.

Add sliced mushrooms and saute until brown, about 3 minutes.

Stir in cream, Madeira, and porcini powder.

Simmer until sauce thickens slightly, about 2 minutes.

Add veal to skillet.

Simmer until veal is heated through and coated with sauce, about 2 minutes.

Season with salt and pepper.

Arrange veal in center of platter with eggplant.

Spoon sauce over veal. Sprinkle with parsley and serve. Makes 6 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