Spinach 200 gm (blanched & chopped)
Ricotta cheese 200 gm
Parmesan cheese 50 + 50 gms
Mozzarella cheese 110 gms
Salt 1& 1/2 + 2 tsp
Black pepper powder 1/4th tsp
Nutmeg 1/4th no grated
Zest of 1 lemon
Egg 1 no
Olive oil 110 ml approx.
Garlic 10 + 25 gm chopped
Onion 80 gm chopped
Bay leaf 1 no
Black peppercorns 7 nos.
Fresh rosemary 15 gm chopped + sprig
Tomato puree 400 gm
Cherry tomatoes 6 nos
White vinegar 1 tbsp
Sugar 1 tsp
Almond Crumble:
Bread slices 2 nos. (fresh & crumbed)
Garlic 15 gm chopped
Rosemary fresh 1 tsp chopped
Almonds 20 gm (sliced/chopped)
1. Combine spinach, ricotta, parmesan, salt, pepper powder, nutmeg, lemon zest,10 gms garlic, 1 tsp rosemary with flour egg and 1 tbsp olive oil. Gently bring it together. Do not knead. Rest the dough for 20 mins, covered.
2. Heat 45 ml olive oil in a pan. Sauté garlic & onion for 2 mins.
3. Add in bay leaf, whole peppercorns, a sprig of fresh rosemary and sauté 2 mins.
4. Add tomato puree. Simmer it for 20 mins.
5. Divide the rested dough into 12 roundels. Flatten each portion and stuff it with half a cherry tomato and a little mozzarella cheese. Shape oval, smoothen any cracks.
6. Boil 1.5 litres of water, & place malfatti into boiling water and cook for 3mins. (It will float on the surface when cooked)
7. Add vinegar and sugar and salt to the simmering sauce. Remove whole spices.
8. Add poached malfatti & 50 ml of the pasta liquid. Add 3 tbsp of olive oil. Simmer for a couple of mins for flavours to absorb.
9. Place malfatti with sauce in a buttered oven proof dish. Top with the balance mozzarella and parmesan.
10. Bake in a preheated oven 200 * C, 10 mins.
11. For Almond Crumble, heat 1tsp olive oil. Add fresh bread crumbs and stir for 1 min. Add garlic & rosemary. Stir for 1 min. Add sliced almonds and stir for 1 min more.
12. Serve hot malfatti topped with or accompanying the malfatti.
Come Let’s Eat with Meher Dasondi
#comeletseat #simplehomemaderecipes #ricotta
Spinach and ricotta malati. Malfati are nukike dumplings made by hand and not very uniform in shape or size. My recipe is my way and I’m serving it with an almond crumble. We start with 200 g of blanch spinach chopped up. To it I add 200 g of ricotta cheese, 50 g of palmesan cheese grated in. Add 1 and 1/2 teaspoon of salt. A generous dash of black pepper. 1/4 nutmeg grated in. Zest of one lemon. 10 g of garlic chopped. One teaspoon of chopped fresh rosemary. 150 g of refined flour. One full egg to bind it. And 1 tbsp of olive oil. Mix it to combine. I’m using my fingers to bind it gently together, making sure I do not need the dough, just bringing it together. Smear a teaspoon of olive oil on the surface and rest the dough covered for 20 minutes. Separately in a pan, heat 3 tablesp of olive oil. Add 25 g of finely chopped garlic. Add 80 g of chopped onion, one bay leaf, six to seven black pepperc corns, a springrig of fresh rosemary, and saute for 2 minutes. To this, add in 400 g of fresh tomato puree. Stir. Let it simmer for 20 minutes on a low flame. Meanwhile, divide and portion the malati dough into 12 roundles. Flatten each portion and stuff the center with half a desed cherry tomato and a little mozzarella cheese. Pinch it shut and shape each into an oval dumpling. I’m simply smooning any cracks on the surface. In a pan, boil 1 and 1/2 L of water. Gently place the malfati into the boiling water and cook it for 3 to four minutes. When they cook, they begin to float on the surface of the boiling water. Remove and hold aside. Our sundae sauce, as it’s called, has been simmering for 20 minutes. To the sauce, add 1 tbsp of white vinegar, a teaspoon of sugar, two small spoons of salt. Stir it in. Remove the whole spices and add the porched malfati into the sauce. I’m also adding 50 ml of the boiling pasta water and 3 tbsp of olive oil. Stir this to combine. Simmer for a couple of minutes. allowing flavors to absorb. I now take a buttered ovenproof dish. Place the malfati dumplings and the sauce in the dish. I top the malfati with 80 g of shredded mozzarella cheese. Over that I add 50 g of grated parmesan cheese. And I place this dish into a preheated oven at 200° centigrade, allowing it to brown for about 10 minutes. Whilst it’s browning, I prepare my crumble. I heat 1 teaspoon of olive oil. I add fresh breadrumbs of two slices of bread and brown that for 1 minute. To that I add in 1 tbsp of finely chopped garlic, 1 teaspoon of fresh rosemary. Stir and brown for 1 minute. Into this I add 20 g of sliced almond skin on and brown for 1 minute more. Voila, it’s ready to serve. Come, let’s eat.
Dining and Cooking