A malfatti recipe is an Italian dish made with spinach and ricotta cheese. The word “malfatti” means “badly made” in Italian, but this dish is anything but! Malfatti are traditionally made with fresh spinach and ricotta, but this recipe uses frozen spinach for a quick and easy version. The resulting dumplings are light and airy, with a delicate flavor. Serve them with your favorite pasta sauce for a delicious meal.
Provided by: SmallRecipe.com
1 cup all-purpose flour, plus more
2 cups whole-milk fresh ricotta, preferably box-drained
1 large egg, room temperature
6 oz. Parmesan, finely grated, plus more for serving
1½ tsp. kosher salt, plus more
4 oz. pancetta (Italian bacon), thinly sliced
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 cups Sun Gold and/or cherry tomatoes
2 Tbsp. unsalted butter, cut into pieces
Freshly ground black pepper
A sheet of cheesecloth
- Dust a parchment-lined rimmed baking sheet generously with flour; set aside. Place ricotta in the center of cheesecloth. Gather up the sides in your hands and wring out excess liquid. Transfer ricotta to a few sheets of paper towels and pat dry with more paper towels.
- Pulse ricotta, egg, 6 oz. Parmesan, and 1½ tsp. salt in a food processor to combine. Transfer to a large bowl; sift in 1 cup flour and mix until just barely combined (try not to overmix). Scrape ricotta mixture onto a floured surface and divide into 4 pieces. Roll each piece into a 22x¾" rope. Cut into ¾" pieces and place dumplings on prepared baking sheet.
- Combine pancetta and 3 Tbsp. oil in a cold large skillet and set over medium heat. Cook, stirring often, until pancetta is brown and crisp, 6–8 minutes. Using a slotted spoon, transfer to a bowl; reserve skillet.
- Meanwhile, bring a large pot of water to a simmer (do not let it boil). Working in batches if needed, cook dumplings until they expand in size and float to the surface, about 3 minutes.
- Ladle about ¾ cup pasta cooking liquid into reserved skillet and add dumplings, tomatoes, and butter. Increase heat to medium-high and cook, stirring gently (don’t toss), until sauce thickens slightly and coats dumplings, about 4 minutes.
- Remove from heat and season with salt and pepper.
- Divide malfatti among bowls. Finely grate lemon zest over, drizzle with oil, and top with pancetta and Parmesan.
Calories 395 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 19 grams protein, SodiumContent 1 milligram of sodium.
Malfatti is a type of Tuscan dumpling made from spinach and ricotta. They are typically served with tomato sauce but can also be served with cream sauce. Malfatti can be made ahead of time and frozen, making them a great option for a quick meal.
Provided by: SmallRecipe.com
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
|1 tbsp olive oil|
|500g fresh or frozen spinach (see tip, below)|
|50g fresh breadcrumbs|
|50g finely grated parmesan or vegetarian alternative, plus extra to serve|
|2 large eggs, beaten|
|1 tbsp semolina or plain flour, plus extra for dusting|
|nutmeg, for grating|
|25g sage leaves|
- Heat the oil in a large frying pan over high heat and wilt the spinach for about 2-3 mins. Tip the spinach into a colander and press out any excess liquid using the back of a spoon. Leave to cool completely. Squeeze out any remaining liquid with your hands, then finely chop the spinach.
- Tip the chopped spinach into a bowl with the ricotta, breadcrumbs, and parmesan. Add the egg and semolina or flour. Season and grate over some nutmeg. Stir to form an evenly combined, sticky mixture.
- Put a couple of tablespoons of flour on a large tray and shake gently to spread the flour out. Spoon around ½ tbsp of the spinach mixture onto the floured tray and roll into a ball. Repeat with the rest of the spinach mixture, transferring the balls to a second clean baking tray as you go.
- Heat the oven to 140C/120C fan/gas 1. Bring a large pan of salted water to a boil. Drop in the malfatti (you may need to do this in batches) and simmer for 2 mins or until they float to the surface. Scoop the malfatti out with a slotted spoon and drain well. Transfer to an ovenproof serving dish and keep warm in the oven.
- Make the sage butter by melting the butter in a small pan. Add the sage leaves and fry gently, often stirring until crisp. Pour the sage butter over the malfatti and top with more grated cheese.
Tuscan malfatti is a type of spinach and ricotta dumpling that originates from the Tuscany region of Italy. They are made with a simple dough of spinach, ricotta, Parmesan cheese, eggs, and flour and are typically served with a tomato sauce. Here are some tips for making the perfect Tuscan malfatti:
1. Start by boiling the spinach in salted water until it is wilted. This will help to remove any excess water from the leaves and make them easier to work with.
2. In a bowl, mix together the cooked spinach, ricotta, Parmesan, eggs, and flour until everything is well combined.
3. To shape the dumplings, Wet your hands and take about 2 tablespoons of the mixture at a time.
When it comes to storage, there are a few things to keep in mind with Tuscan malfatti. First, they should be stored in a cool, dry place. Second, they should be stored in an airtight container. Lastly, they should be consumed within two days of being made.
Tuscan malfatti are a type of spinach and ricotta dumpling that originates from the Tuscany region of Italy. They are typically made with spinach, ricotta cheese, breadcrumbs, Parmesan cheese, and egg. The dough is then rolled into balls and boiled until cooked through.
The recipe for malfatti is a dish that is simple to make and can be enjoyed by everyone. With just a few ingredients, you can create a delicious meal that is sure to please your family and friends
. So, what are you waiting for? Get cooking!