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Easy Malfatti Recipe

If you’re a fan of Italian cuisine, you’ve probably heard of malfatti. These pillowy, spinach and cheese dumplings are a delicious and comforting dish that is surprisingly easy to make. Whether you’re a beginner or an experienced chef, this easy malfatti recipe will impress. With just a few simple ingredients and step-by-step instructions, you can recreate this classic Italian dish quickly.

Serves 6
Cooking time: 1 hour
plus 1 hour of straining time and
cooling time

Ingredients

Malfatti

250g of ricotta

450g of spinach

1 egg

50g of plain flour

50g of semolina, plus extra for dusting

70g of Parmesan, finely grated

1 pinch of nutmeg

1 lemon, zested

2 cloves of garlic

Tomato sauce

2 tins (800g) of chopped tomatoes

1 onion, peeled and halved through the root (so the layers stay together)

50g of unsalted butter

Directions

Begin by straining the ricotta. Line a sieve with a piece of muslin cloth (or j-cloth) and set over a bowl. Add the ricotta and leave to drain for around 1 hour in the fridge.

Meanwhile, make the sauce. Place the peeled onion halves in a pan with the tomatoes, a pinch of salt and the butter. Bring to a very low simmer, cook for 25 minutes, then remove and discard the onion halves. Taste and season with salt and pepper; use a hand blender to blend into a smooth sauce or keep it chunky. Reserve in the fridge to reheat later.

Wilt the spinach and garlic with a pinch of salt in a wide pan to make the malfatti. Transfer to a sieve and allow to cool, then squeeze out as much water as possible from the leaves. Finely chop, then place in a mixing bowl with the rest of the ingredients (including the strained ricotta). Season with a pinch of salt and pepper, then mix well until everything is evenly incorporated.

Roll the mixture into neat 2cm balls using your hands, then place on a tray dusted with semolina and leave in the fridge uncovered to firm up for at least 30 minutes (or overnight).

When ready to serve, boil a large pan of salted water and gently reheat the tomato sauce. Drop the malfatti into the water and cook for around 3 minutes or until they float to the surface. Once cooked, drain and leave to steam-dry a little.

They are ready to eat, but you can also pan-fry them in butter or oil for a few minutes until lightly crisp. Divide the sauce between serving plates. Place the malfatti on top and finish with a crack of black pepper and wild garlic flowers.

Easy Malfatti Recipe

Related

Easy Malfatti Recipe

Easy Malfatti Recipe

Discover a simple and easy Malfatti recipe that will impress your guests. Perfect for a quick and easy dinner.
Servings 6
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Ingredients
  

  • 250g  of ricotta
  • 450 of spinach
  • 1 egg
  • 50g of plain flour
  • 50g of semolina, plus extra for dusting
  • 70g of Parmesan, finely grated
  • 1 pinch of nutmeg
  • 1  lemon, zested

Tomato sauce

  • 800g of chopped tomatoes
  • 1 onion, peeled and halved through the root
  • 59g of unsalted butter

Instructions
 

  • Begin by straining the ricotta. Line a sieve with a piece of muslin cloth (or j-cloth) and set over a bowl. Add the ricotta and leave to drain for around 1 hour in the fridge.
  • Meanwhile, make the sauce. Place the peeled onion halves in a pan with the tomatoes, a pinch of salt and the butter. Bring to a very low simmer, cook for 25 minutes, then remove and discard the onion halves. Taste and season with salt and pepper; use a hand blender to blend into a smooth sauce or keep it chunky. Reserve in the fridge to reheat later.
  • Wilt the spinach and wild garlic down with a pinch of salt in a wide pan to make the malfatti. Transfer to a sieve and allow to cool, then squeeze out as much water as possible from the leaves. Finely chop, then place in a mixing bowl with the rest of the ingredients (including the strained ricotta). Season with a pinch of salt and pepper, then mix well until everything is evenly incorporated.
  • Roll the mixture into neat 2cm balls using your hands, then place on a tray dusted with semolina and leave in the fridge uncovered to firm up for at least 30 minutes (or overnight).
  • When ready to serve, boil a large pan of salted water and gently reheat the tomato sauce. Drop the malfatti into the water and cook for around 3 minutes or until they float to the surface. Once cooked, drain and leave to steam-dry a little.
  • They are ready to eat, but you can also pan-fry them in butter or oil for a few minutes until lightly crisp. Divide the sauce between serving plates. Place the malfatti on top and finish with a crack of black pepper.
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Easy Malfatti Recipe, Malfatti Recipe

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