Swiss Chard Malfatti With Sage Brown Butter Recipes

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SWISS CHARD MALFATTI WITH SAGE BROWN BUTTER



Swiss Chard Malfatti with Sage Brown Butter image

A _malfatto_ (Italian for "badly made") is a tender dumpling with rustic character. It's a bit of work to trim and cook the chard; you can simplify the recipe by substituting frozen spinach, if desired.

Yield Makes 6 servings

Number Of Ingredients 11

6 bunches Swiss chard, center ribs and stems removed (about 2 1/2 pounds), or two 10-ounce packages frozen chopped spinach, thawed
2 teaspoons kosher salt plus more
1/2 cup (1 stick) unsalted butter, divided
1 1/4 cups whole-milk ricotta, drained
4-5 large egg yolks
1 large egg
1/4 cup all-purpose flour plus more
12 sage leaves, thinly sliced
Freshly ground black pepper
Finely grated Parmesan
Cheesecloth

Steps:

  • If using Swiss chard, fill a large bowl with ice water. Cook chard in a large pot of boiling salted water until tender but still bright green, about 4 minutes. Using tongs, transfer to ice water; let sit until cold.
  • Squeeze chard dry. Transfer to a large double layer of cheesecloth; gather ends and squeeze to thoroughly wring out liquid (be sure to use cheesecloth; the chard will stain a kitchen towel).
  • Pulse chard in a food processor until minced, about 30 seconds. Return chard to cheesecloth; wring out again to remove any remaining liquid. (If using spinach, squeeze dry with your hands.)
  • Transfer chard to a large bowl. Melt 1/4 cup butter in a small saucepan over medium heat. Add melted butter, ricotta, 4 egg yolks, egg, 1/4 cup flour, and 2 teaspoons salt to chard. Using an electric mixer, beat until a dough forms, 1-2 minutes. Alternatively, knead ingredients by hand in a large bowl until mixture holds together when lightly pressed.
  • Cook 1 golf ball-size sample portion of dough in boiling salted water for about 5 minutes (to check for texture and seasoning). Taste sample; adjust seasoning if needed. If sample falls apart in the water, mix 1 more egg yolk and 1-2 tablespoons flour into dough until it holds together.
  • Lightly flour a rimmed baking sheet. Scoop out scant 2 tablespoons dough; dust with flour and roll between your palms to form an oval-shaped malfatto; place on sheet. Repeat with remaining dough to form 24 malfatti. DO AHEAD: Malfatti can be formed 2 weeks ahead. Freeze on baking sheet, then transfer to a resealable plastic freezer bag. Keep frozen.
  • Working in 2 batches, cook malfatti in a large pot of boiling salted water until cooked through, 6-8 minutes per batch (8-10 minutes if frozen). Drain and transfer to a plate; tent with foil to keep warm.
  • Meanwhile, heat remaining 1/4 cup butter in a large skillet over medium heat. Add sage and cook until butter foams and begins to turn brown and sage becomes crispy, about 30 seconds. Season sage brown butter with salt and pepper. Divide malfatti among plates; spoon sage brown butter over. Sprinkle with Parmesan.

ANNA KLINGER'S MALFATTI



Anna Klinger's Malfatti image

Provided by Anna Klinger

Categories     appetizer, side dish

Time 1h

Yield 4 to 6 main-course servings

Number Of Ingredients 11

1 pound ricotta
Kosher salt
4 bunches Swiss chard (about 4 pounds)
8 ounces butter
1/4 cup flour, plus more for shaping
1/2 teaspoon freshly grated nutmeg
4 large egg yolks
1 large whole egg
Freshly ground black pepper
24 fresh sage leaves
Parmesan cheese for serving

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

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  • Squeeze chard dry. Transfer to a large double layer of cheesecloth; gather ends and squeeze to thoroughly wring out liquid (be sure to use cheesecloth; the chard will stain a kitchen towel).
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