Name: Marjoram Sauce (Salsa di Maggiorana)
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 ounces (1 stick) sweet butter; 2 tablespoons fresh marjoram or 1 teaspoon dried; 2 tablespoons pinoli; ½ cup grated grana or pecorino

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This sauce may be used on corzetti or Ravioli di Ricotta. Of course it will be much more successful if you use fresh marjoram. The name of this herb comes from the Greek; it means joy of the mountain, and it flourishes in the hills of Liguria.

Ingredients

4 ounces (1 stick) sweet butter
2 tablespoons fresh marjoram

Method

Gently melt the butter in a saucepan or double boiler. When thoroughly melted, add the marjoram and pinoli and let the combination heat slowly for 1 minute. When the pasta is ready, transfer it to a warm dish. Sprinkle on the grated cheese and then pour on the herb butter. Toss quickly and serve at once.