Plain cream for the pine-nut and marjoram sauce served with Levante corzetti.
Cream joins pine nuts, marjoram and cheese in a corzetti sauce.
The Genoa Chamber of Commerce’s version folds cream and grated Parmigiano Reggiano into chopped pine nuts, garlic and marjoram. The cooked stamped pasta is dressed with the sauce.
The Grana Padano Consortium’s savory cornetti use a cheese cream: warm fresh cream, stir in grated Grana Padano, then add pepper, chives and basil. Spread the mixture inside the cornetti.
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