OREGANO

OREGANO Oregano (Origanum) is a plant characteristic of the Mediterranean, belonging to the Lamiaceae (Labiatae) family, to which belong about 50 species. Nevertheless, the most common are the common oregano (Origanum vulgare) and marjoram (Origanum majorana). Its name derives from the Greek and means "mountain". It is a perennial shrub that can reach 40 cm in height, consisting of many twigs with leaves of oval or rounded shape. It lives in full sun and, during the summer, produces small pink flowers with cob-shaped inflorescences. The plant emanates a strong aroma that is appreciated in southern cuisine, especially on pizza. The active ingredients that give rise to the plant's aroma and its healthy properties are mainly phenols (Thymol and Carvacrol) and essential oils. These substances seem to confer antiseptic, analgesic, expectorant, and tonic properties to the plant. Cultivating OREGANO
Recipies width Aromatic plants
RECIPIES WIDTH OREGANO
PROCEDURE
STUFFED TOMATOES WITH RICE AND OREGANO STUFFED TOMATOES WITH RICE AND OREGANO

Cut the top of the tomatoes and set aside. Empty the tomatoes with a spoon and put the pulp and the juice in a bowl. Pass the pulp in a sieve or crush it by hand. Aside lightly fry garlic, celery and carrot thinly chopped, then toast the rice and add the tomato sauce seasoned with salt, pepper, oregano and capers. Cook for five minutes and then pour the mixture, which must be liquid enough, in the tomatoes (filling about ¾). Close the opening with the upper part previously cut. Arrange the stuffed tomatoes, sprinkled with extra virgin olive oil, in a baking dish. Bake it in the oven at 160 °C for about 20 minutes.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 200 g rice
    • 40 g extra virgin olive oil
    • 10 capers
    • 8 ripe tomatoes
    • 6 twigs of fresh oregano
    • 1 garlic clove
    • 1 carrot
    • 1 celery rib
    • Salt and pepper
PROCEDURE
RIGATONI ALLA PIZZAIOLA (with tomato and oregano sauce) RIGATONI ALLA PIZZAIOLA (with tomato and oregano sauce)

Lightly fry, in a skillet, garlic in extra virgin olive oil. Remove the garlic as soon as it becomes brown, add the meat and brown it. When the meat is slightly roasted, add the tomato, oregano, capers, olives and let simmer for about 20 minutes, adding, if necessary, some vegetable broth. Boil the pasta “al dente” and, once drained, toss in the pan with the sauce. Serve adding a sprinkling of chopped fresh oregano.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 25 minutes


    • 400 g tomato purée
    • 320 g rigatoni
    • 200 g beef cut in small pieces
    • 30 g extra virgin olive oil
    • 10 capers
    • 10 black olives
    • 8 twigs of oregano
    • 2 garlic cloves
    • Salt and pepper
PROCEDURE
PANZANELLA WITH TOMATO AND OREGANO PANZANELLA WITH TOMATO AND OREGANO

This is a bread salad to be enjoyed cold. Slice the stale bread eliminating the crust, place it on a plate and wet it with water and vinegar. After a few minutes gently squeeze the bread and brake into pieces into a bowl. Cut into thin slices celery, onion, cucumber and add to the bread. Dice the tomatoes, crumble the oregano and add it to the bowl. Season the whole thing with extra virgin olive oil and let it refrigerate for one hour and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 10 minutes


    • 500 g stale bread
    • 500 g tomatoes
    • 50 g celery
    • 30 g extra virgin olive oil
    • 10 twigs of oregano
    • 1 onion
    • 1 sliced cucumber
    • 1 tea spoon of vinegard
    • Salt and pepper
PROCEDURE
ESCALOPE ALLA PIZZAIOLA ESCALOPE ALLA PIZZAIOLA

Brown the garlic in extra virgin olive oil, add the tomatoes and cook for about ten minutes. Add the slices of beef (cut into large squares and having removed the fat) and continue cooking for 15 minutes. Add the crumbled oregano and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 450 g di beef escalopes
    • 500 g tomato purée
    • 30 g extra virgin olive oil
    • 1 garlic clove
    • 6 twigs of oregano
    • Salt and pepper
PROCEDURE
MOZZARELLA WITH OREGANO MOZZARELLA WITH OREGANO

Cut the tomatoes into thin slices and place on a low tray, then cut into thick slices of about 2 cm the mozzarella and lay it on top of the tomatoes. Season with extra virgin olive oil and sprinkle with plenty of oregano. Let it flavor for about ten minutes and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 10 minutes


    • 400 g mozzarella
    • 200 g tomatoes for salad
    • 40 g extra virgin olive oil
    • 4 twigs of oregano
    • Salt and pepper
PROCEDURE
HAKE IN OREGANO SAUCE HAKE IN OREGANO SAUCE

Lightly fry the garlic, then add the hake, let it lightly fry for a few minutes and smooth with a glass of wine. Add the tomatoes and cook. Before removing from the heat add the chopped oregano.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 400 g frozen hakes
    • 250 g tomatoes
    • 30 g extra virgin olive oil
    • 4 twigs of oregano
    • 2 garlic cloves
    • ½ glass of wine
    • Salt and pepper