These delicious Italian Malfatti, are a Italian traditional dish from Tuscany. A type of dumpling made with ricotta and spinach, enriched with Grana Padano cheese and De Nigris Platinum Label Balsamic Vinegar
Ingredients for 4 People
- 2 ⅔ cup spinach
- 7 oz. Ricotta cheese
- 4.2 oz butter
- ⅔ cup breadcrumbs
- 2 cup flour
- 1 ⅓ cup parmesan, grated
- 1 tbsp nutmeg
- ½ onion, peeled
- 2 egg
- Salt, to taste
- Pepper, to taste
- De Nigris Platinum Label Balsamic Vinegar, to drizzle
For the recipe
Cook the spinach in salted boiling water for about 3 minutes; then, drain and squeeze the excess water. Chop the spinach, place them in a pan with 2 oz. of butter and half onion facing down, cook for about 6 to 7 minutes, until most of the liquid has evaporated, and the spinach is quite dry. Remove the onion, place the spinach in a bowl and allow it to cool down.
In another bowl mix together the ricotta, 12 oz. of the Grana Padano, the breadcrumb, flour, the eggs, the nutmeg and the salt flakes. Mix everything with a fork and add then add the cooked spinach and mix it in with your hands.
Take tablespoonfuls of the mix and roll it in your hands to form cylinders, like croquettes. (It`s easier to make the malfatti if you dust your hands with flour before rolling them).
Cook the malfatti in boiling water for about 5 to 6 minutes. With the help of a spoon skimmer, place the malfatti in a pan with melted butter and finish cooking.
Place the malfatti in a plate, dress with the remaining butter and sprinkle with grated parmesan. Drizzle the dish with De Nigris Platinum Label Balsamic Vinegar, for extra flavor.
