I'd definitely not cut the salt. Mexican
oregano, maybe, but seldom have I seen it -

Really? I'm pretty sure thats all I have, since I buy the little

bagglets from

Yeah, really. People have better things to do
than truck Meican oregano (zone 9 and above) up
here, when it's way easier just to grow some
marjoram (perennial to zone 7, annual 6 and below,
I looked it up), which I beame familiar with and
used to like when I was in the single digits
myself. There's of course the obsessively authentic
set, but they probably mail order from Penzey or
(better) Pendery. For me, marjoram mixed with
regular oregano is good enough.

Food City/Red Apple when I need a refill.

That's the west for you.

Anchovies arreganate
categories: Italian, Neapolitan, main, fish
servings: 4

1 kg fresh anchovies
150 g stale breadcrumbs
1 clove garlic, minced
4 Tb extra virgin olive oil
1 lemon, juice and zest of
oregano
ground black pepper

Clean the anchovies - remove the head, entrails,
and spine. Butterfly them, rinse well, and dry.

Oven at 180C/360F.

Combine the breadcrumbs and the garlic. Add the
oregano, the grated lemon zest, and pepper and
set aside.

Arrange the anchovies in an oiled baking pan,
skin side down, make a first layer, cover with
crumbs, and add another layer of anchovies,
proceeding in layers, until all the ingredients
are used up; finish with breadcrumbs. Sprinkle
with lemon juice and olive oil. Bake 15 min.
Remove from the oven, let stand a few minutes,
and serve accompanied with a green salad.

M's note: pork probably could be substituted
for the anchovies.

lacuocagalante.com
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