Although malfatto translates into “badly made,” these pillowy dumplings are tender with a rustic character. By omitting the flour, the ricotta and spinach mixture becomes a delicious filling for ravioli or tortellini using homemade pasta (see “Homemade Pasta 101”).
1 lb (450 g) light ricotta
1 cup (250 mL) frozen chopped spinach, thawed and squeezed dry
2 large free-range eggs
1/4 cup (60 mL) finely grated Parmesan cheese, plus more for garnish
2 Tbsp (30 mL) finely chopped mint
3 Tbsp (45 mL) whole wheat pastry flour, plus extra to coat malfatti
1/8 tsp (0.5 mL) freshly ground black pepper
2 to 3 grates fresh nutmeg
Semolina flour, to coat malfatti
1 Tbsp (15 mL) extra-virgin olive oil
2 cups (500 mL) halved cherry tomatoes
2 garlic cloves, minced
1 cup (250 mL) frozen peas
1/2 tsp (2 mL) finely grated lemon zest
Pinch red pepper flakes (optional)
Place ricotta in cheesecloth-lined sieve over bowl and let drain in refrigerator overnight. Ricotta should be pretty dry and crumbly.
Place ricotta in large bowl along with dry spinach, eggs, Parmesan, mint, flour, black pepper, and nutmeg. Mix until well combined.
Generously dust one rimmed baking sheet with whole wheat pastry flour and another with semolina. Place tablespoons of ricotta mixture onto tray floured with whole wheat and shake tray around to coat balls in flour. Roll gently between your hands until rounded and then place on semolina-lined tray. Set aside.
Bring large pot of water to boil.
In frying pan, warm oil over medium-high heat. Add tomatoes and garlic, and sauté until tomatoes start to break down, about 4 minutes. Add peas, lemon zest, and red pepper flakes, if using. Reduce heat to low and let sauce simmer slowly for 5 minutes.
When ready to serve, bring pot of water to simmer over medium heat. Working in batches so as not to overcrowd the pot, gently place malfatti into simmering water. When malfatti float back to the surface, remove carefully with slotted spoon and briefly place spoon on clean kitchen towel to drain off excess water. Divide among warm serving plates and repeat with remaining malfatti. Spoon sauce over top and serve with a garnish of Parmesan cheese.
Serves 6.
Each serving contains: 236 calories; 16 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (3 g sugars, 3 g fibre); 227 mg sodium
Good to the last drop
When you are finished with your wedge of Parmesan cheese, don’t throw away the rind. Take a cue from professional chefs and freeze Parmesan rinds in an airtight container. Next time you make a soup or brodo (stock in Italian) add a piece of Parmesan rind when simmering and discard before serving. You will be amazed at the richness and complexity it adds.
source: "Italian Food the Italian Way", alive #366, April 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
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Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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