Homemade Malfatti

Step 1: Prepare the Spinach

1. Wilt the Spinach:

   • Heat 1 tbsp of olive oil in a large frying pan over high heat. Add 500 g of fresh or thawed frozen spinach and sauté for 2-3 minutes until wilted.

2. Drain the Spinach:

   • Transfer the wilted spinach to a colander. Press down with the back of a spoon to remove excess liquid. Allow it to cool completely.

3. Chop the Spinach:

   • Once cooled, squeeze out any remaining liquid with your hands. Finely chop the spinach and set aside in a bowl.

Step 2: Make the Malfatti Mixture

4. Combine Ingredients:

   • In the bowl with the chopped spinach, add 250 g of ricotta cheese, 50 g of fresh breadcrumbs, and 50 g of finely grated Parmesan cheese.

5. Add Eggs and Flour:

   • Pour in 2 beaten large eggs and 1 tbsp of semolina or plain flour. Season with salt and pepper, and grate over some nutmeg to taste.

6. Mix Thoroughly:

   • Stir everything together until you form a sticky, well-combined mixture.

Step 3: Shape the Malfatti

7. Prepare the Tray:

   • Dust a large tray with a couple of tablespoons of flour, shaking it gently to spread the flour evenly.

8. Form the Balls:

   • Spoon about ½ tbsp of the spinach mixture onto the floured tray and roll it into a ball. Repeat this process with the remaining mixture, placing the balls onto a clean baking tray as you go.

Step 4: Cook the Malfatti

9. Preheat the Oven:

   • Set your oven to 140°C (or 120°C for fan ovens, gas mark 1) to keep the malfatti warm after cooking.

10. Boil the Water:

    • Bring a large pan of salted water to a boil.

11. Simmer the Malfatti:

    • Carefully drop the malfatti into the boiling water (you may need to do this in batches). Simmer for about 2 minutes, or until they float to the surface.

12. Drain the Malfatti:

    • Use a slotted spoon to scoop out the malfatti and drain them well. Transfer them to an ovenproof serving dish and keep warm in the oven.

Step 5: Make the Sage Butter

13. Prepare the Sage Butter:

    • In a small pan, melt 60 g of butter over low heat.

14. Fry the Sage:

    • Add 25 g of sage leaves to the melted butter and fry gently, stirring often, until the leaves are crispy. This will infuse the butter with a lovely sage flavor.

Step 6: Serve

15. Plate the Dish:

    • Pour the sage butter over the warm malfatti and sprinkle with extra grated cheese.

16. Enjoy!

    • Serve immediately and savor this delightful Tuscan dish!

Tip

• Preparing the Spinach: If using frozen spinach, ensure it is fully defrosted and drained of excess water before mixing with the other ingredients. Wilting isn’t necessary if you do this.
• Sauce Swap: Malfatti can also be enjoyed with a rich tomato sauce instead of sage butter for a different flavor profile.