Puester wrote:
> Pandora wrote:
>
>>>
>>>> I have dried a lot of it. Now I would like to do something new. I have
>>>> thought to make some eggs linguini (hand made) with minced leaves
>>>> inside and seasoned with a lemon cream. What do you think?
>
>
> It sounds tasty, but marjoram can be very strong flavored. Try it and
> let us know how it turned out.
>
> Could you make pesto with the marjoram?
>
> gloria p

I should think in pesto it would be even stronger. I haven't tried it,
though.

I saw a beautiful presentation of lasagne last week in which the chef
rolled whole parsley leaves between two ultra-thin sheets of fresh
pasta. It was for the top layer only. What a beautiful thing it was
when done! Why not marjoram, ask I?

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