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Malfatti

June 24, 2009

Italians have such clever names for their food–strozzapretti (strangled priests), sorci verdi (green mice), tiramisu (pick me up). In Italian, malfatti means poorly made. The clever thing about this is that they may look like they have been poorly formed, but don’t let their name deceive you–they are delicious! Malfatti are essentially roughly made gnocchi. The ingredients are the same as the filling for my stuffed shells recipe.

Some people choose to accent their malfatti with a little butter and parmesan cheese, but a simple marinara sauce with parmesan on top perfectly accents the ricotta and spinach combination.

Malfatti

Serves: 4

Preparation time: 40 minutes

Ingredients:

1 lb. frozen leaf spinach, thawed

2 large eggs

1 cup ricotta

1-1/3 cup flour

1/2 teaspoon grated nutmeg

1 cup grated Parmesan

freshly groud pepper

2 Tablespoons unsalted butter

Directions:

Squeeze all the water out of the spinach. Chop the spinach very finely.

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In a bowl, beat the eggs together and mix in the ricotta; beat again. Mix in the flour, spinach, nutmeg, pepper, and half the Parmesan.

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Dust hands with flour and form mixture into balls, about the size of large marbles. Place them on a tray and chill in the refridgerator for about 30 minutes.

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Boil water in large saucepan. Add the malfatti, a dozen at a time, and cook them for 3 to 4 minutes after water returns to a boil. Lift them out with a draining spoon and transfer them to a dish. Dot with a little butter, spoon some marinara sauce, sprinkle over a little Parmesan, and keep warm while cooking remaining malfatti. Serve and enjoy!

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