There are many popular recipes for malfatti out there, some of which use flour. My family prefers bread crumbs, which is why I was easily able to turn my malfatti recipe into a Passover dish. To my happy surprise, I found the matzo meal worked even better than bread crumbs. Perhaps it’s the unleavened nature of the crumbled matzo that does the trick. It gives the malfatti a great structure, helping the dumplings stay together while cooking.
As for finishing the dish, malfatti can be served with many kinds of sauces, just like ravioli. In my photos, you see a simple marinara sauce with a sprinkling of grated Pecorino Romano. The sauce is a big part of the taste of this dish so use a good quality jarred sauce or make your own from a favorite recipe. If you’re not a fan of red sauce, try a cream sauce, or simply sauté slices of garlic in butter and olive oil. Throw in some chopped basil and thyme and pour the buttery herb sauce over the malfatti. It’s absolutely delightful!
|Cleo Coyle, fan of naked|
ravioli, is author of
The Coffeehouse Mysteries
To download this recipe in a PDF document that you can print, save, or share, click here.
Makes about 16 pieces – 4 servings of 4 each
For the Malfatti:
(*or your own mix of herbs,
see my note at the end of this recipe)
(optional) A few cloves of garlic and more salt for the boiling water
see my note at the end of this recipe.
How to Form Malfatti with a Wine Glass
Step 4 – To cook: Fill a deep pan with water, generously sprinkle with kosher salt and add a few cloves of garlic. Bring the water to a rolling boil. Gently add the malfatti to the water. Do not crowd, be sure the dumplings have room to expand while cooking. Boil for about 12 to 15 minutes. Use a slotted spoon to carefully remove. Place them on plates covered with paper towels to remove excess water.
**NOTE ON SAUCE: If you’re not a fan of red sauce to finish the malfatti, try a cream sauce, or simply sauté slices of garlic in butter and olive oil. Throw in some chopped basil and thyme and pour the buttery herb sauce over the malfatti. It’s absolutely delightful!
You're watching for steam to rise from the spinach, which means the liquid is evaporating. That's your goal here--to dry out the spinach. Transfer the mixture to a food processor and puree. This spinach-onion-garlic mix should measure about 1 cup packed. If you have more than that, do not use the extra. Use only 1 cup packed. Pop the mixture into the fridge or freezer to cool it quickly to room temperature and add where indicated in Step 1 of the recipe. Then proceed as directed and...
Eat with joy!
New York Times bestselling author of
The Coffeehouse Mysteries
Visit my online coffeehouse here.
|To view the|
book trailer, click here.