Did marinara couple of times, but malfatti for the first time. I didn't have ricotta, so I used mozarella. Happy they didn't fall apart in water 🙂
by Enoisa
1 Comment
Enoisa
#Recipe 1 generous serving
#Quick Marinara: >*400g crushed tomatoes /*1 minced garlic clove /*Oregano or italian spices /*2 bay leaves /*Salt/Pepper for the taste /*1 tbsp olive oil /*Chopped fresh basil
#Malfatti (Gnudi) >*200g spinach, cooked, drained, cut /*125g mozarella small pieces (or originally ricotta, drained well) /*Pinch of nutmeg /*Salt/pepper for the taste /*20g parmesan cheese /* 5-6 spoons of flour /*1 egg /*Flour for coating
#Steps – heat olive oil in the pan – add minced garlic, sear for 30 sec – add crushed tomatoes, bay leaf, spices – simmer closed for 20minutes on low heat – add basil at the end #** – drain spinach well, cut in small pieces – drain and cut mozarella in small pieces (or originally, use ricotta and just drain well) – add mozarella (ricotta) to spinach in a bowl – add egg, flour, salt, pepper and nutmeg – parmesan cheese – mix well – wet your hands lightly and form 4 malfattis in a ball – take a tray sprad some flour on it and coat the malfattis in flour – put in fridge for 20-30 minutes – bring salted water to boil, lower the heat to medium and add the malfattis, cook until they start floating -serve
1 Comment
#Recipe
1 generous serving
#Quick Marinara:
>*400g crushed tomatoes
/*1 minced garlic clove
/*Oregano or italian spices
/*2 bay leaves
/*Salt/Pepper for the taste
/*1 tbsp olive oil
/*Chopped fresh basil
#Malfatti (Gnudi)
>*200g spinach, cooked, drained, cut
/*125g mozarella small pieces (or originally ricotta, drained well)
/*Pinch of nutmeg
/*Salt/pepper for the taste
/*20g parmesan cheese
/* 5-6 spoons of flour
/*1 egg
/*Flour for coating
#Steps
– heat olive oil in the pan
– add minced garlic, sear for 30 sec
– add crushed tomatoes, bay leaf, spices
– simmer closed for 20minutes on low heat
– add basil at the end
#**
– drain spinach well, cut in small pieces
– drain and cut mozarella in small pieces (or originally, use ricotta and just drain well)
– add mozarella (ricotta) to spinach in a bowl
– add egg, flour, salt, pepper and nutmeg
– parmesan cheese
– mix well
– wet your hands lightly and form 4 malfattis in a ball
– take a tray sprad some flour on it and coat the malfattis in flour
– put in fridge for 20-30 minutes
– bring salted water to boil, lower the heat to medium and add the malfattis, cook until they start floating
-serve