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Malfatti Recipe
Overflown with spinach or trying to have a green bite? Check out this Italian Malfatti recipe and that will have the best side!
Ingredients
Malfatti
- 250 g Ricotta drain overnight if wet
- 300 g Spinach roughly cut
- 50 g Egg
- 70 g Plain flour
- 100 g Parmesan
- 5 g Salt
- 3 g Nutmeg grated (optional)
- 10 g Lemon zest optional
Sauce
- 30 ml Olive oil
- 9 g Garlic
- 800 g Tomato puree or peeled tomatoes
- 3 g Salt to taste
- 1 g Black pepper to taste
- 3 g Oregano
Instructions
Ricotta
- Ricotta in the US tend to be a bit on the wet side. Drain the ricotta overnight in the fridge or use a cheesecloth to squeeze out most of the moisture.
Spinach
- Blanching
- There are two methods to prepare the spinach for ricotta. The first one is simply blanching it which means placing the spinach leaves into boiling water for about a minute or two.
- Once the leaves are wilted and considerably reduced in size, they need to be cooled down under cold running water or in icy water.
- Stir-frying
- The other method consists of sautéing (stir-frying) a bit of garlic on hot oil.
- Add the spinach leaves and sauté until the leaves are wilted.
- Let the leaves cool down and squeeze out the remaining liquid from the leaves.
Assembly
- Mix the drained ricotta, eggs, Parmesan cheese, salt, any optional ingredients and the squeezed spinach together.
- With two wet spoon measure out and form the desired sized malfatti.
- Put a batch of malfatti into boiling water.
- Once the malfatti comes up the surface, take them out. Let them drip.
Sauce
- Sauté (stir-fry) a bit of garlic on hot oil until it gets a brownish color, about a minute.
- Pour in the tomato puree or peeled tomatoes.
- Cook on low to medium heat until the puree reduced by a third or the peeled tomatoes come apart completely. Add salt, black pepper and oregano to taste. Let it cool a bit then serve tomato sauce with malfatti.
Notes
Enjoy!
