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Recipes — Malfatti RSS



Spinach & Ricotta Malfatti

From Italia Magazine, serves 4 - aka Sue's Ricotta BallsIngredients: 520g baby spinach leaves, washed 50g flour ('00' is recommended) 250g ricotta 1 large egg 200g grated parmesan flakey sea salt freshly ground pepper 1/2 tsp. freshly grated nutmeg 200g semolina flour 100g butter a handful of picked sage leaves Instructions: Steam the spinach for 3 minutes, then drain away the excess water & chop the leaves very roughly. Set aside. Mix the flour & ricotta in a large bowl until it resembles lumpy, moist bread crumbs. With a wooden spoon, stir in the egg & 3/4 of the parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg & the spinach, and combine everything thoroughly. Form...

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