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
MAMA ZUQUINIS MALFATTI
This recipe is from a local Italian restaurant and is one of my favorites. In Italy, gnocchi were originally called ravioli and in some places still are but time moved on and gnocchi are gnocchi and ravioli are ravioli. Malfatti means "badly made" and if you were wanting ravioli, this recipe would disappoint you since Malfatti are really gnocchi. This is a recipe that needs an overnight so plan accordingly.
Provided by Member 610488
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
- In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
- When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
- Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
- Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
- To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
- NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.
Nutrition Facts : Calories 358.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 161.9, Sodium 1232.7, Carbohydrate 18.1, Fiber 4, Sugar 2.1, Protein 20.4
MAMA ZUQUINIS SUGO DI VITELLO
Make and share this Mama Zuquinis Sugo Di Vitello recipe from Food.com.
Provided by Member 610488
Categories Veal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Ask butcher for veal rib or thigh bone. Wash well, leave submerged under running water for 30 minutes. Be sure all blood is washed off or it will darken the sauce.
- In medium saucepan, put the well-dried bones, the garlic cloves and half the olive oil. When garlic becomes transparent, remove and discard. Add remaining oil and allow to become hot. Add ground veal. Stir and cook well.
- Add wine. Scrape bottom of pan with wooden spoon to remove any residue; continue cooking over medium-high heat until wine has evaporated, less than 5 minutes. Add crushed tomatoes, stir well.
- Allow sauce to boil vigorously for several minutes. Reduce heat to medium. After 1 hour, add salt and white pepper to taste.
- Remove bones and discard. If the tomatoes have any bitter taste, add some fresh basil but remove it before sauce is served. Cook 1 to 1 1/2 more hours, or until sauce reaches desired consistency, occasionally stirring gently. Serve over 1 cup cooked pasta per serving.
Nutrition Facts : Calories 951.1, Fat 33, SaturatedFat 5.1, Cholesterol 23.3, Sodium 45.7, Carbohydrate 143.8, Fiber 26.6, Sugar 10.8, Protein 21.1
MAMA ZUQUINIS PASTA ARABICA
This Italian recipe comes from an Italian restaurant near my home town. Use any cooked meat and serve it over any foundation item, like pasta, rice or couscous. Delete meat and chicken broth to make it vegetarian/vegan.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in large saucepan until hot. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Add tomatoes, broth, salt, cinnamon, coriander, pepper and cloves to saucepan; bring to a boil. Add choice of meats. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in mint.
- Add sauteed zucchini and yellow squash for a side dish.
Nutrition Facts : Calories 379.6, Fat 10.8, SaturatedFat 1.9, Cholesterol 26.2, Sodium 276.5, Carbohydrate 57.5, Fiber 10.6, Sugar 0.9, Protein 15.8
MAMA ZUQUINIS MELANZANE RUSTICA (EGGPLANT SICILIAN STYLE)
This recipe is occasionally offered as a special during the fall season at a local Italian restaurant.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 cup of the olive oil in a large skillet. Cut eggplants into thin slices. Fry half of the slices until golden on each side. Drain them on paper towels. Add another 1/2 cup of oil to the pan. Fry the remaining eggplant slices. Drain on paper towels.
- In a clean large frying pan, heat 3 tablespoons of oil and saute the onion until soft, about 15 minutes.
- Preheat the oven to 350 degrees F. Arrange the eggplant slices on the bottom of a shallow 9-by-13-inch baking pan. Spoon the Salsa di Pomodoro evenly over the eggplant.
- Combine the onion and raisins. Spoon them over the top of the eggplant mixture. Sprinkle lightly with vinegar and mint. Bake for 10 minutes. Remove from the oven, and cover with the cheese slices. Return the pan to the oven and bake until the cheese has melted, about 15 minutes. Remove from the oven and cool. Serve at room temperature.
Nutrition Facts : Calories 872.4, Fat 71.5, SaturatedFat 14.5, Cholesterol 24.2, Sodium 704, Carbohydrate 53, Fiber 26.3, Sugar 22.8, Protein 16
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
MAMA ZUQUINIS LOBSTER FRA DIAVOLO
This recipe comes from a local Italian restaurant near my hometown. This recipe is also served at the owner's home in the style listed but at the restaurant, all of the lobster meat is removed from the lobster after the first frying, leaving no shells. You can serve it that way as well. Lobster can also be pre-fried earlier and refrigerated until added back to sauce near last step.
Provided by Member 610488
Categories Lobster
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in an 8 qt Dutch oven over medium-high heat.
- Toss lobster pieces (including reserved bodies) in flour and shake off excess. Add to pot and cook until shells turn red, turning occasionally (about 6 minutes). Transfer lobster pieces to a plate and set aside.
- Add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). Add tomato paste and stir once or twice until lightly caramelized (2 minutes).
- Add cognac and stir slowly until almost evaporated (3 minutes). Add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally.
- Reduce heat to medium-low. Cook, partially covered, until thickened (30 minutes). While sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces.
- Return all of the lobster to pot and cook until cooked through (about 10 minutes). Season with salt and pepper. Add pasta; toss with sauce.
- Transfer to a large serving platter; sprinkle with parsley.
Nutrition Facts : Calories 662.6, Fat 21.2, SaturatedFat 3.2, Cholesterol 240.6, Sodium 1098.2, Carbohydrate 72, Fiber 4.4, Sugar 5.9, Protein 44.6
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