Marjoram, or maggiorana, is pounded with pine nuts, garlic and Parmigiano in a Ligurian dressing for corzetti.
Italia.it’s corzetti recipe calls marjoram erba persa.
Marjoram is pounded with pine nuts, garlic and Parmigiano Reggiano in this Ligurian dressing. The corzetti are cut and stamped on both sides with a wooden mold, giving the pasta a patterned surface for the condiment.
In Italia.it’s recipe, the cooked corzetti are tossed in melted butter, then finished with marjoram, pine nuts, garlic and grated Parmigiano Reggiano pounded in a mortar.
Maggiorana. Italia.it also uses the name erba persa in the title of its corzetti recipe.
It is pounded in a mortar with pine nuts, garlic and grated cheese for the dressing.
Grated Parmigiano Reggiano.
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