MRS. SEBASTIANI'S MALFATTI
Provided by Amanda Hesser
Categories dinner, main course
Time 30m
Yield Serves 12
Number Of Ingredients 15
Steps:
- Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to package instructions. Drain over a bowl, squeezing out as much water as possible - do this in small handfuls so you can press out the most water - and chop. Reserve the water.
- Briefly soak the bread in the reserved spinach water plus enough hot water to cover and squeeze dry.
- Sauté the onion and garlic in the olive oil until tender, 3 to 5 minutes. Mix the spinach, bread, sautéed onion and garlic and put through the finest blade of a meat grinder or pulse in a food processor until chopped, then scrape into a mixing bowl.
- Add 1/2 cup of the dry bread crumbs, the cup of Parmesan, parsley, salt, pepper and basil. Stir in the eggs. With lightly floured hands, gently shape the mixture into sausagelike links, 1 inch round by 3 inches long. If they do not hold together, add more bread crumbs. Lay on a baking sheet.
- Bring a large pot of salted water to a boil. Drop the links, one at a time, into the boiling water. Reduce the heat to let the water barely simmer and cook until the malfatti float to the surface, 1 to 2 minutes. Remove with a slotted spoon, drain on paper towels and place in a greased baking dish, large enough to fit the malfatti in a single layer.
- Spoon the tomato sauce over the links, sprinkle with lots of cheese and broil to reheat.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 4 grams, TransFat 0 grams
ANNA KLINGER'S MALFATTI
Provided by Anna Klinger
Categories appetizer, side dish
Time 1h
Yield 4 to 6 main-course servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 46 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 1038 milligrams, Sugar 4 grams, TransFat 1 gram
MALFATTI
Make our take on Tuscan malfatti - spinach and ricotta dumplings that look a bit like large, roughly formed gnocchi. Serve coated in an aromatic sage butter and plenty of cheese
Provided by Charlotte Pike
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan over a high heat and wilt the spinach, 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 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 the 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, stirring often until crisp. Pour the sage butter over the malfatti and top with more grated cheese.
Nutrition Facts : Calories 395 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
More about "anna klingers malfatti recipes"
MALFATTI RECIPE - ELEVATING EVERYDAY MEALS WITH …
From norecipes.com
MALFATTI RECIPE WITH TOMATO SAUCE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ANNA MALFATTI: WIKI, AGE, TRIVIA, AND BIOGRAPHY | FILMIFEED
From en.filmifeed.com
EASY AND SIMPLE RICOTTA AND SPINACH GNOCCHI - CHEF JANA PINHEIRO
From chefjanapinheiro.com
ANNA KLINGER'S MALFATTI - DINING AND COOKING
From diningandcooking.com
MALFATTI - EASY HOMEMADE PASTA RECIPE
From spicedblog.com
GNUDI AND MALFATTI, NAKED AND POORLY MADE RAVIOLI - LINSFOOD
From linsfood.com
GNUDI AKA MALFATTI RECIPE • ITALIAN DUMPLINGS WITHOUT PASTA!
From youtube.com
GRANDA MENNA'S KITCHEN: MALFATTI OR GNUDI - JULS' KITCHEN
From en.julskitchen.com
EASY MALFATTI (GNUDI) RICOTTA DUMPLINGS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
BAKED TUSCAN GNUDI (MALFATTI) WITH TOMATO SAUCE. - THE PASTA PROJECT
From the-pasta-project.com
MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS) - RECIPETIN EATS
From recipetineats.com
MALFATTI GNUDI RECIPE - HOME DECOR
From elledecor.com
YUMPOT: ANNA KLINGER'S MALFATTI - BLOGGER
From yumpot.blogspot.com
MALFATTI, THE ORIGINAL AND AUTHENTIC RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ANNA KLINGER'S MALFATTI - PLAIN.RECIPES
From plain.recipes
ANNA KLINGER'S MALFATTI - EDIBLE MONTEREY BAY
From ediblemontereybay.com
ZIGER MALFATTI - HELVETIC KITCHEN
From helvetickitchen.com
MALFATTI DUMPLINGS (RECIPE AND VIDEO) - SAVOR THE BEST
From savorthebest.com
MALFATTI (GLUTEN-FREE) | HAPPY CHEFS
From thehappychefs.blogspot.com
KLIņģERIS (LATVIAN YELLOW BREAD) - HEATHS FOOD SITE
From food.heaths.net
MALFATTI (RICOTTA AND SWISS CHARD DUMPLINGS) | RICOTTA RECIPES, …
From pinterest.com
MALFATTI - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL MIELLE
From recipe30.com
MALFATTI RECIPE - SUNCAKEMOM
From suncakemom.com
WORLD BEST FISH COOKING RECIPES : ANNA KLINGER'S MALFATTI (GNOCCHI …
From worldbestfishrecipes.blogspot.com
NONNA MARIA'S RECIPE FOR MALFATTI - MATCH PEWTER
From match1995.com
MALFATTI (RICOTTA AND SWISS CHARD DUMPLINGS) RECIPE | SAVEUR
From pinterest.co.uk
MALFATTI (SPINACH AND RICOTTA DUMPLINGS) RECIPE - YANKEE MAGAZINE
From newengland.com
ANNA KLINGER'S GRILLED SWISS CHARD STEMS WITH ANCHOVY VINAIGRETTE
From punchfork.com
MALFATTI (RICOTTA AND SWISS CHARD DUMPLINGS) | SAVEUR
From saveur.com
MALFATTI RECIPE | ZARNAK SIDHWA | MASALA TV
From masala.tv
NAKED CAME THE PASTA - THE NEW YORK TIMES
From nytimes.com
COOKING THE BOOKS -- EPISODE 2 -- AMY SOHN ON VIMEO
From vimeo.com
MALFATTI WITH PANCETTA AND CHERRY TOMATOES RECIPE - BON APPéTIT
From bonappetit.com
ANNA MALFATTI - HISTORICAL RECORDS AND FAMILY TREES - MYHERITAGE
From myheritage.com
MALFATTI IS THE HOMEMADE PASTA FOR PEOPLE WITH NO PASTA-MAKING …
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love