Name: Crema ai Pinoli e Maggiorana (Pine Nut—Marjoram Sauce)
Yield: Makes about 1½ cups/350 ml
Cuisine: Italian
Ingredients: Approximately 1 tablespoon/15 ml whole or partially skimmed milk; 2 sprigs fresh marjoram, minced (only if it is not used elsewhere in the dish being prepared); 1 pinch sea salt; 1 small clove garlic, peeled, with the green heart removed; 6 (4 + 2) tablespoons/45 (30 + 15) g pinoli; 8 tablespoons/¼ pound/100 g sweet butter, softened

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This sauce is especially popular in Genoa as the ideal match for pasta that has been made with marjoram (typically cornetti or tagliatelle). If the pasta is made without marjoram, you should add some to this sauce. I would also recommend crema ai pinoli (with or without marjoram) for any stuffed vegetable recipe that calls for butter as part of the filling or to be slathered on hot farinata or plain focaccia.