Malfatti
- 1 tbsp olive oil
- 500g spinach leaves
- 250g ricotta cheese
- 50g fresh white breadcrumbs
- 50g parmesan, grated
- 2 eggs, beaten
- 1 tbsp semolina
- Nutmeg for grating
- Sage butter, for serving
- Heat the oil in a large pan or wok, and wilt the spinach. Tip into a colander, squeeze out the excess liquid and once cool, squeeze again and finely chop. Add to a bowl with the ricotta, parmesan and breadcrumbs, then mix in the egg and semolina. Season well, grate in some nutmeg, and stir to combine.
- Add 2 tbsp of flour onto a large tray and spread out. Spoon ½ tbsp of the mixture onto the tray, and roll into a ball. Repeat with the rest of the mixture. Bring a pan of salted water to the boil. Drop in the malfatti balls, and simmer for 2 mins - they’re done when they float to the surface. Scoop out with a slotted spoon and drain well, then slather with sage butter to serve.
15 mins
4 serving