Marjoram Sauce

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

Salsa di Maggiorana

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

Europe
Greece
Italy
Sauce
Gluten-free
Vegetarian
Liguria
Mediterranean

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.