Malfatti Recipe 465

ANNA KLINGER'S MALFATTI

Steps:

• Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator. Measure out 1 1/4 cups.
• Bring a large pot of water, heavily seasoned with salt, to a boil. Trim the chard, removing all stems and large ridges. Add half to the boiling water and cook until soft, about 3 minutes. Fish out and plunge into a bowl of ice water. Repeat.
• Squeeze out chard with your hands. On a dish towel, spread the chard in a circle the size of a pie. Roll up the towel and have someone help you twist the ends to squeeze out as much moisture as possible. Pulse in a food processor until fine. Squeeze out in a dish towel once more, until very dry. (You will have about 1 cup.)
• Melt half the butter. Mix chard and ricotta. Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again. Drop in egg yolks and egg, season with pepper and stir again. Sprinkle a cutting board with flour. Shape into 1 ounce balls, about 1 tablespoon each, dropping them on the cutting board. You should have 25 to 30.
• Put a teaspoon of flour into a narrow wineglass. Drop in a ball and swirl until it forms an oval. Repeat. (You may need to change the glass.) You may freeze them at this point.
• Bring a pot of salted water to a boil. Drop in the malfatti and cook until they float, about 8 minutes. (If frozen, 10 minutes.) Put remaining butter in a small sauté pan and heat until bubbling, shaking the pan. When it smells nutty, add sage and cook 30 seconds. Season with salt.
• Drain malfatti and place on plates. Spoon on the butter and sage. Grate Parmesan over each plate.

MALFATTI RECIPE - (4.6/5)

Steps:

• Drain cooked spinach and squeeze out extra liquid until very dry. Combine with all ingredients, except flour. Refrigerate 1 hour. Bring pot half full of salted water to a simmer. Drop spinach cheese mixture by tablespoons into flour and roll each lightly into long logs. Cut into 1.5 inch dumplings. Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon (approximately 3 to 5 minutes). In a saucepan, heat butter and sage leaves until both are browned and sage leaves are crisp. Spoon butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmesan cheese.