Malfatti
easy
60 mins
60 mins
Ingredients
- 600 g fresh spinach
- 1 Onion
- 100 g Butter
- 100 g Parmesan cheese
- 150 g creamy ricotta (Italian cream cheese, alternatively drained low-fat curd cheese)
- 2 Eggs (size M)
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 200 g Flour
Directions
- 1
Clean and wash the spinach, put it dripping wet in a pot, heat it up and let it fall together. Let the spinach cool down a little, squeeze it and chop it finely. Peel and chop the onion. Melt 30 g butter in a pot.
- 2
Fry the onion in it. Add the spinach, stir in and let it cool down. Grate the parmesan finely. Stir ricotta until creamy. Mix in the spinach and half of the parmesan. Stir in eggs and egg yolks. Season with salt, pepper and nutmeg.
- 3
Gradually work in the flour. Bring 2 litres of salted water to the boil. Use 2 tablespoons of the dough to cut off the cams and add to the boiling water. Let them simmer at low heat until they float on the surface.
- 4
Remove the cams with a skimmer and place them in an ovenproof dish. Melt 70 g butter and pour it over. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes.
- 5
Remove cams . Sprinkle with remaining Parmesan cheese and serve immediately. Serve with air-dried beef (bresaola).
Nutrition Facts
600 kcal
38 g
40 g
24 g
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