MARJORAM

MARJORAM Marjoram belongs to the Lamiaceae (Labiatae) family and its scientific name is Origanum majorana. It is often confused with oregano, different, however, by its much sweeter and less pungent aroma. Marjoram is a perennial plant native to Africa that reaches 60 cm in height in our climates. It is widely used in cuisine both fresh and dried, and is the ideal condiment for meat, mushrooms, and legumes, as well as to flavor herbal liqueurs (vermouth). Folk medicine attributes antispasmodic, tonic, stimulant, and anti-rheumatic properties to marjoram. Cultivating MARJORAM
Recipies width Aromatic plants
RECIPIES WIDTH MARJORAM
PROCEDURE
LINGUINE WITH MARJORAM LINGUINE WITH MARJORAM

In a pan, toast the grated bread in hot oil until it takes on an amber color. Boil the linguine and place them in the same cooking pot, adding oil with toasted bread, ricotta, half the Parmesan cheese and thinly chopped marjoram. Let it cook for a few minutes and serve.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 400 g linguine
    • 240 g ricotta
    • 50 g grated bread
    • 50 g grated parmesan cheese
    • 40 g extra virgin olive oil
    • 1 small twig of fresh marjoram
    • Salt and pepper
PROCEDURE
RISOTTO WITH MARJORAM RISOTTO WITH MARJORAM

In a low pan lightly fry garlic and onion in extra virgin olive oil and 20 g of butter. When the onion starts to brown, put the rice and toast for 2 minutes. Add the vegetable broth, a ladle at the time, as it gets absorbed. Bring to cooking, and then stir adding butter, thinly chopped marjoram, grated cheese and lemon zest peel, cut into julienne strips.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 320 g rice “arborio”
    • 50 g parmesan cheese
    • 30 g extra vergin olive oil
    • 40 g butter
    • 4 twigs of fresh marjoram
    • 2 garlic cloves
    • 1 grated lemon zest
    • 1 onion
    • 1 liter of vegetable broth
    • Salt and pepper
PROCEDURE
PENNE, BROAD BEANS AND MARJORAM PENNE, BROAD BEANS AND MARJORAM

Parboil the shelled broad beans, then drain and remove the skin covering them. In a low pan light fry the onion until golden, add the broad beans and bring them to cooking. Now add the thinly chopped marjoram. In another low pan, toast the breadcrumbs in the extra virgin olive oil and add it to the mixture of broad beans and lightly fried onion. Boil the linguine and, still very “al dente”, drain and sauté in the sauce. Serve with a generous sprinkling of grated cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 25 minutes


    • 400 g penne

    • 250 g peeled broad beans
    • 50g grated pecorino or parmesan cheese
    • 30 g breadcrumbs
    • 30 g extra virgin olive oil
    • 1 small onion
    • 2 twigs of marjoram
    • Salt and pepper
PROCEDURE
CHICKEN WITH MARJORAM CHICKEN WITH MARJORAM

In a saucepan, prepare a mixture with one pint of water, a glass of wine, a bay leaf and one onion and boil for a few minutes. Cut the chicken breasts into chunks and put them to boil for 10 minutes in the sauce that you prepared. Remove the boiled chicken and let it dry, then season with extra virgin olive oil and finely chopped marjoram. Garnish with tomato cut into wedges.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 20 minutes


    • 400 g sliced chicken breast
    • 30 g extra virgin olive oil
    • 2 tomatoes
    • 1 onion
    • 1 sprig of marjoram
    • 1 glass of white wine
    • 1 bay leaf
    • Salt and pepper
PROCEDURE
ARTICHOKE SICILIAN STYLE ARTICHOKE SICILIAN STYLE

In a bowl, prepare a mixture with the bread crumbs, garlic, anchovies, parmesan cheese, raisins previously soaked, pine nuts, parsley and marjoram, all thinly chopped. Peel the artichokes emptying the centre and eliminating the "choke", then fill them with the mixture previously prepared. Place the artichokes in a heat-resistant dish with oil and two fingers of wine and bake for 40 minutes at 190 °C.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 30 minutes


    • 50 g grated stale bread
    • 50 g grated parmesan cheese
    • 50 g raisins
    • 20 g pine nuts
    • 10 twigs of marjoram
    • 4 large artichokes
    • 3 anchovies in oil
    • 2 garlic cloves
    • 1 sprig of parsley
    • ½ liter white wine
    • Salt and pepper
PROCEDURE
TUNA WITH  MARJORAM TUNA WITH  MARJORAM

Prepare a sauce by putting in a blender garlic, marjoram, parsley, olive oil and red pepper. Take the tuna slices and cut into cubes, then dip into flour and cook in a nonstick pan with extra virgin olive oil. Once the tuna pieces are browned on all sides, let them drain excess oil, place them on a serving dish and toss with the sauce that you prepared.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 400 g fresh tuna slices
    • 40 g extra vergin olive oil
    • 5 twigs of majoram
    • 1 garlic clove
    • 1 hot pepper
    • 1 sprig of parsley
    • Salt and pepper