Swiss Chard Malfatti With Sage Brown Butter Recipes
SWISS CHARD MALFATTI WITH SAGE BROWN BUTTER
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
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
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
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- 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).
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