Spinach Malfatti are a delicious first course made with spinach and ricotta. They are called 'malfatti' because they have an irregular shape reminiscent of small dumplings. They are soft, light, and full of flavor. Their preparation is simple and quick, ideal for a tasty lunch or dinner.
Boil the spinach, pass them through a food mill, and sauté them in butter. Add the egg yolk, ricotta, nutmeg, pepper, and salt.
Form walnut-sized balls, flour them, and drop them into boiling salted water.
When they rise to the surface, drain them and place them in a buttered baking dish. Sprinkle with butter and Parmesan, and bake for 10 minutes.
Pot
Pan
Store Spinach Malfatti in an airtight container in the refrigerator for up to 2-3 days.
Spinach Malfatti is a traditional dish from Lombard cuisine, particularly common in the Mantua area.
Italia, Lombardia
| Energy (kcal) | 148.8 |
| Carbohydrates (g) | 2.9 |
| of which Sugars (g) | 1.44 |
| Fat (g) | 12.82 |
| of which Saturates (g) | 7.29 |
| Protein (g) | 5.12 |
| Fiber (g) | 1.07 |
| Sale (g) | 0.09 |
