John Myers
Malfatti
The perfect malfatti recipe with a picture and simple step-by-step instructions.
- 700 g Fresh spinach leaves
- 300 g Ricotta
- 250 g Spelled flour type 630
- 150 g Butter
- 120 g Parmesan
- 3 Pc. Eggs size M.
- 1 Pc. Onion small
- Salt pepper
- Freshly grated nutmeg
- Clarified butter z. steam
- Sage leaves
- 30 g Butter
- Wash the freshly harvested spinach (approx. 700 gr.). Dice a smaller onion and sauté in clarified butter. Add the spinach dripping wet and put the lid on the pan until the spinach has collapsed.
- Take the spinach out of the pan and let it cool down. Then squeeze the water out of the spinach by hand. Then finely chop with a knife.
- Mix the ricotta, Parmesan and eggs. Do not season with salt, pepper and nutmeg too sparingly. Put in a bowl with the spinach.
- Now add flour. The stated amount can vary. I only add so much flour until the mass noticeably binds. After all, we make a spinach and not a dumpling. That means it could be less than the specified 250 gr. A cam should be malleable with the hands and not fall apart again immediately. I always cook a sample dumpling in boiling water. If it crumbles, more flour has to be added. If it stays in one piece, I add the remaining cams and let them sit in the boiling water for 5 minutes, then they are done. Serve with sabeel butter and Parmesan.
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