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Recipes with marjoram

4 recipes that use marjoram, with photos, step-by-step instructions and cook times. The quickest, Corzetti con maggiorana e pinoli, takes 60 minutes. It is most often cooked with egg, parmigiano reggiano and butter.

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Cima alla genovese

Cima alla genovese is a summer dish from Genoa and the Ligurian coast, sold by the slice in old delicatessens and set out for festive lunches and picnics. A pocket of veal breast is filled with a soft mixture of minced veal, egg, peas, parmigiano, pine nuts and marjoram, sewn shut and poached gently in broth, then pressed overnight so each cold slice shows a mosaic of green peas and golden egg. Traditional recipes add brains, sweetbreads and udder; this version keeps to veal mince so it is easier to make at home. Ask the butcher to cut the pocket for you. Serve it cool with a green salad and a little salsa verde. Chef's tip: fill the pocket only two-thirds full; the stuffing swells as it cooks and will burst the seams if packed tight.

195 minItalianMeat
by KrazyBadal 0 views

Pansoti con salsa di noci

In Genoa and the hills behind it, pansoti are the pasta of the spring greens: plump triangles stuffed with a bundle of wild and garden leaves the Ligurians call preboggion, bound with soft cheese. Instead of pesto they wear salsa di noci, a pale, nutty sauce pounded from walnuts, garlic and milk-soaked bread. The dough is lean, just flour and water, often with a splash of white wine; this version gives a water-only option for an alcohol-free plate. Expect a soft bite, a grassy filling and a sauce that tastes of autumn. Chef's tip: blanch the walnuts for a minute and rub off the papery skins; the sauce turns sweeter and stays cream-coloured instead of grey.

90 minItalianPasta & Noodles
by KrazyBadal 0 views

Corzetti con maggiorana e pinoli

On the Riviera di Levante, from the Fontanabuona valley down towards Chiavari, corzetti are pressed between two carved wooden stamps, so each thin disc carries a pattern on both faces: a family crest, a flower, a ship. Noble families once had their arms carved into them for festive tables. The ridges are there to hold a light sauce, and the simplest is melted butter with toasted pine nuts and fresh marjoram, the herb Ligurians reach for before basil. They have a firm, slightly chewy bite. Chef's tip: no stamp? Cut the discs with a 6 cm glass and press each with the bottom of a patterned glass or a carved wooden butter mould; any relief gives the sauce something to cling to.

60 minItalianPasta & Noodles
by KrazyBadal 0 views

Torta pasqualina

Genoese families bake torta pasqualina for Easter Monday picnics, and it is just as good cold the next day as warm from the oven. Paper-thin sheets of olive-oil pastry enclose a deep layer of chard and ricotta, and whole eggs are cracked into hollows in the filling so that every slice shows a neat yellow and white circle. Old recipes boasted 33 pastry layers, one for each year of Christ's life; four sheets top and bottom give a crisp, flaky crust at home. The taste is mild and green, lifted with marjoram and hard cheese. Chef's tip: stretch the dough on the backs of your hands like strudel rather than only rolling it, and brush every sheet with oil, so the layers separate in the oven.

135 minItalianBaking
by KrazyBadal 0 views

Goes well with marjoram