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Spinach Malfatti


Course Main Course
Difficulty Medium
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 people

Ingredients

For the spinach malfatti

  • 1 1/2 tbsp all purpose flour + more to roll
  • 1/8 tsp ground nutmeg
  • 1 egg
  • 30 g freshly grated parmesan cheese, I used Grana Padano
  • 250 g ricotta cheese
  • 250 g spinach + a drizzle of olive oil to cook

For the sauce

  • 200 g whipping cream
  • pinch nutmeg
  • to taste salt and pepper
  • 30 g freshly grated parmesan cheese + extra to top it
  • 20 g butter, cut in cubes + more to butter the mould

Instructions

For the malfatti

  1. Remove the stalk from the spinach leaves by folding them in half towards the inside and then pull the stalk from the bottom and let it pull the fibre all the way to the top. For further reference watch the video above.

  2. Wash the spinach throughly and let dry.

  3. Warm olive oil on medium heat and add the spinach plus a good pinch of salt to keep the leaves green.

  4. Rotate the leaves until they're all dark green. Don't overcook or they turn dark brown.

  5. Take out and put on kitchen paper. 

  6. Once cool, take small portions of the spinach and squeeze to remove as much water as you can.

  7. Chop finely.

  8. Mix the spinach with the rest of the ingredients and make small cylinders using your hands.

  9. Roll them through flour to coat them and then keep them on a heavily floured container so they don't stick.

  10. Cook them in boiling water and take them out as they come up floating.

  11. Butter the mould and lay the malfatti on them.

For the sauce

  1. Mix everything but the butter inside a pot and mix until the cheese melts completely.

  2. Pour the sauce over the malfatti and top with butter cubes and grated parmesan cheese.

  3. Take to the oven at 180C for 20-30min or until it's really golden on top.