Purslane (Purslane) Malfatti

Ingredients for 4 servings:

• 500 g purslane (lamb’s flax)
• 150 g ricotta or cream cheese
• 50 g Parmesan, freshly grated
• 150 g wholemeal spelt flour
• 100 g butter or margarine
• 1 egg yolk
• 1 small onion(s)
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Wash the purslane, spin dry, and chop finely. Peel and finely chop the onion and sauté it in a little butter until translucent. Cream the ricotta or quark until creamy. Add the purslane, onion, egg, and spices and mix. Gradually add the flour until a smooth dough forms. Meanwhile, bring a large pot of salted water to a boil. Using 2 tablespoons, scoop out small dumplings and cook them in batches in the boiling salted water. They are done when they float to the top. Grease an ovenproof dish with butter or margarine, place the malfatti in the dish, and drizzle with the remaining butter. Bake in a preheated oven at 200°C (400°F) for about 5-8 minutes. Sprinkle with freshly grated Parmesan cheese and serve immediately. Serve with ciabatta or bâtard.