Fresh oregano
Fresh oregano sprigs bring an aromatic herb to Morzello’s tomato and offal pot. Keep the leafy sprigs in their fresh form for this preparation, ready to add at the stage given in the recipe.
- Form
- Fresh leafy oregano sprigs.
- Italian use
- Morzello, tomato dishes and other savory cooking.
- Choice
- Fresh herb identified as oregano.
Prepare the measured sprigs
Check the bunch and discard damaged leaves. Rinse the amount you need and drain it before weighing. Prepare the sprigs as the recipe directs, keeping track of any stems that need to be removed before serving.
Oregano alongside tomato
Oregano accompanies tomato in Italian cooking, from salads to pizza. In Catanzaro’s Morzello it joins the tomato mixture and other herbs during the stew’s cooking. A fresh bunch lets you prepare the sprigs for that particular use.
Add it with the stew’s herbs
Follow the Morzello recipe’s herb quantity and timing. Let the sprigs cook with the sauce, then remove woody stems before filling the bread. Keep the herb preparation separate from the board used for raw offal.
Cook with it
Choose a fresh culinary bunch
Look for oregano sold as a fresh food herb, with sound leaves on the sprigs. Check the label when buying a mixed herb pack. Dried oregano has a different preparation and dose, so use the fresh form for this recipe.
Keep the sprigs protected
Follow the pack’s chilled-storage directions for cut herbs. Keep the bunch protected from crushing and separate from raw meat. Wash the portion you are preparing, and put the remaining sprigs back into their labeled container.
