- SHOP LIST
- sheep ricotta
- Parmigiano Reggiano
Today I’ll share with you a recipe that nothing has to do with the traditional cuisine of my beloved Piedmont. In fact, today I’ll bring you to Tuscany, thanks to Juls, her grandma and their recipe to make malfatti (or gnudi) with herbs.
This recipe it’s truly amazing: an authentic, genuine taste, in which the bitter of the herbs (but, if you don’t find or don’t like herbs, you could also use spinach or chards, instead) is a perfect match with ricotta and its delicate taste. A simple and easy dish, with old-fashioned tastes that will amaze you.
Malfatti (or gnudi) with herbs
- Yield: about 44 malfatti (4 Servings)
- Prep: 40 mins
- Cook: 10 mins
- Ready In: 50 mins
- 300 grams herbs 200 grams once cooked and squeezed
- 200 grams sheep ricotta
- 20 grams Parmigiano Reggiano grated (plus the one for the sauce)
- lemon peel grated (peel of half a lemon)
- 1 whole egg
- 1 tbs flour plus the one to form your malfatti
- unsalted butter for the sauce
- Wash and clean the herbs, then cook them in boiling water for about 30 minutes or until soft (for me 20 minutes). Drain and squeeze them, then let them rest in a strainer. Once cold, chop them finely with a knife.
- Mix the chopped herbs with the ricotta cheese, then add the grated Parmigiano Reggiano and a tablespoon of flour.
- Season with salt, add the grated lemon peel and one egg, slightly beaten.
- Now it’s time to form your malfatti. It’s necessary using a lot of flour to make balls – the size of a walnut- using your hands. The flour creates a sort of film that prevents the malfatti from taking apart during cooking.
Place them in a floured tray until you’ve finished.
- Meanwhile bring to a boil a pot of salted water; when the water boils, put the malfatti on, few at a time.
When they surface -for a few minutes, and sometimes a minute is enough- drain them with a perforated spoon and dress them.
- They’re delicious with butter, sage and grated Parmigiano Reggiano (like I did), but Juls suggest even a simpe tomato sauce with some grated Parmigiano Reggiano.
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