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Guys, I don’t know about you, but I am so ready for comfort food season. And my spinach and ricotta malfatti with pinesesca sauce is such a winner. Essentially, think of these as giant fluffy noky but with loads of ricotta and spinach. They just melt in your mouth. This is actually a recipe that I had in my first ever cookbook. So good. But I just wanted to make it a little bit different using the pinesca style sauce with lots of garlic, chili, anchovies, olives, and capers. Using two small spoons, you roll the malfati into little balls. This is quite a wet mix, but trust the process. The balls will poach in a lovely tomato sauce. I actually like to flip these little malfatti over so they just get a lovely even cook. Top with extra palmesan, lemon zest, loads of fresh basil, and dive in. This is just a hug in a bowl for me. Leftovers also work really well. You can reheat them, and they’re also freezer friendly. Simple, but just so good.
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