If fresh, clean and wash the spinach
several times. Drain and steam for a few minutes in a saucepan with a
tight fitting lid and no water, strain and cool. Squeeze out all the water
and chop finely.
Fry the spinach in a pan with some butter and an onion cut into half. Cool
and remove the onion. When they are cool work with the Ricotta, the plain
flour and the spinach in a bowl adding half the freshly grated Parmesan
cheese, 2 whole eggs and one yolk, and a grating of nutmeg. Roll the
mixture into many small balls. Pass each one in flour. Bring water to the
boil in a large saucepan and put the malfatti in. When they come to the
surface, in a few minutes, they are ready. Remove them from the water with
a skimmer, put them in a heat resistant serving dish and pour melted
butter on the top, sprinkle with the rest of the grated Parmesan cheese,
and grill in the oven for a few minutes to form a nice crust.
Alternatively you can place them in the dish with
tomato
sauce and grill for a few minutes. |
300 g plain
flour
