Characterized by a strong aroma of spicy nuances and a slightly biting taste, somewhat similar to thyme, but delicate. Not only improves the taste, but it prevents the oxidation of fatty acids, prolonging product freshness. In small amounts perfectly composes with rosemary and thyme. Season the patties, the meat pie and a lot of soups, especially bean soup and pea soup. People suffering from high blood pressure should limit the use of this herb.
Cutlets with peas: A glass of peas, 2 onions, egg, spoon corn grits, 2 tablespoons of dried marjoram, breadcrumbs, salt, pepper, oil for frying.
Peas, soaked overnight pour in fresh water, cook until tender, drain. Peel onion, chop and fry (not blushing) with 2 tablespoons of oil. Peas and onions in a food processor, grind or blend. Add the barley, egg, salt, pepper and spice marjoram. Knead the mass. Moistened hands, form small patties from it, coat it in bread crumbs and fry in oil.
Cutlets with peas: A glass of peas, 2 onions, egg, spoon corn grits, 2 tablespoons of dried marjoram, breadcrumbs, salt, pepper, oil for frying.
Peas, soaked overnight pour in fresh water, cook until tender, drain. Peel onion, chop and fry (not blushing) with 2 tablespoons of oil. Peas and onions in a food processor, grind or blend. Add the barley, egg, salt, pepper and spice marjoram. Knead the mass. Moistened hands, form small patties from it, coat it in bread crumbs and fry in oil.
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