Levante-Style Stamped Corzetti with Pine Nut and Marjoram Sauce
Serves 6
Method
Work the flour with the egg yolks, salt and water as needed. Knead and roll it until the dough is very elastic and about 3 mm thick.
Use the lower face of a corzetti stamp to cut rounds about 7 cm across. Press the design onto both sides so it is clearly defined.
Toast the pine nuts in the butter and leave them to cool. Chop them with the garlic and marjoram, then add the grated Parmigiano Reggiano, cream and oil. Mix until smooth.
Cook the corzetti in salted water, drain them and dress with the pine-nut and marjoram sauce.
