Overflown with spinach or trying to have a green bite? Check out this Italian Malfatti recipe and that will have the best side!
Course Appetizer, Main Course, Meal, Side Dish
Cuisine Italian, Mediterranean, Sugar free recipe
Prep Time 20 minutesminutes
Cook Time 13 minutesminutes
Ingredients
Malfatti
1cupRicottadrain overnight if wet
10cupsSpinachroughly cut
1medium Egg
½cupPlain flour
1cupParmesan
1teaspoonSalt
1pinchNutmeggrated (optional)
1Lemon zestoptional
Sauce
2tablespoonsOlive oil
3clovesGarlic
3½cupTomato puree or peeled tomatoes
1teaspoonSalt to taste
1teaspoonBlack pepper to taste
2teaspoonOregano
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.