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What is it and how do we cook it: pasta version.
May 4, 2014 11:00 AM   Subscribe

We spotted this bag of nifty-looking Italian pasta shaped into flat disks at the grocery store this morning, and impulsively bought it. Does anyone know anything about it, how it's traditionally served, or have recipes?

It's labeled "Nozze alla Maggiorana," and I expect "maggiorana" is marjoram, given the label. Searches for "nozze pasta" get me lots of pictures of wedding cakes for some reason, and my twenty-year-old college Italian is not up to poring through Italian-language recipes to try to figure out how this is traditionally served.

There are two recipes under the label: one for a simple shrimp dish, and an even simpler one where you brown sage in butter, and toss the pasta with it and a bit of Parmesan, so we can always default to those!

We've already made the requisite Communion-wafer jokes, as my husband is a former altar boy.
posted by telophase to Food & Drink (7 answers total) 1 user marked this as a favorite
 
They are called Croxetti which should help you search for recipes. Here's one from Martha Stewart.
posted by nightwood at 11:19 AM on May 4


Croxetti and corzetti are both round flat pastas, although usually stamped. You could use any recipes for those, allowing for the the herbal flavor of the marjoram.
posted by Ideefixe at 11:20 AM on May 4


traditional would be pesto-y type things. They are Ligurian in origin.
posted by JPD at 11:21 AM on May 4


Croxetti are really good with mushrooms, sauteed in butter and olive oil with a few sprigs of rosemary tossed in.
posted by yellowcandy at 11:40 AM on May 4 [1 favorite]


Do like it says on the package: butter, sage, maybe a tiny bit of lemon juice, parmesan on top. You'll be surprised
Or oil, chili, garlic, parsley, parmesan.
You need a coating that doesn't have heavy chunks
posted by mumimor at 12:11 PM on May 4 [2 favorites]


You could layer them in ramekins with sauce and cheese to make tiny round lasagnas.
posted by islander at 12:42 PM on May 4 [4 favorites]


Browned sage is good but crispy sage is great.
posted by Morrigan at 4:37 PM on May 4


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