Malfatti have been a staple food in my house for years now. This recipe I wrote down for my mom a good 10 years ago from a webpage (I can’t remember which one!) but it turned out great and they’ve been making them at my mom’s once a month ever since. Just by knowing the main ingredients you know they’re going to be good: ricotta and parmesan cheese, spinach and a cream sauce. It doesn’t get any better than this!
It’s really special for me to share this recipe with you because it really takes me back home. I honestly close my eyes and I feel like I’m at a large table with my family.
At my house they serve it as a side dish for a peruvian-style stewed meat but I always eat it on its own because it’s really nice and filling.
And of course a parmesan cheese and cream sauce that then gets tan in the oven is the best way to finish any good meal.
For the spinach malfatti
- 1 1/2 tbsp all purpose flour + more to roll
- 1/8 tsp ground nutmeg
- 1 egg
- 30 g freshly grated parmesan cheese, I used Grana Padano
- 250 g ricotta cheese
- 250 g spinach + a drizzle of olive oil to cook
For the sauce
- 200 g whipping cream
- pinch nutmeg
- to taste salt and pepper
- 30 g freshly grated parmesan cheese + extra to top it
- 20 g butter, cut in cubes + more to butter the mould
For the malfatti
Remove the stalk from the spinach leaves by folding them in half towards the inside and then pull the stalk from the bottom and let it pull the fibre all the way to the top. For further reference watch the video above.
Wash the spinach throughly and let dry.
Warm olive oil on medium heat and add the spinach plus a good pinch of salt to keep the leaves green.
Rotate the leaves until they're all dark green. Don't overcook or they turn dark brown.
Take out and put on kitchen paper.
Once cool, take small portions of the spinach and squeeze to remove as much water as you can.
Mix the spinach with the rest of the ingredients and make small cylinders using your hands.
Roll them through flour to coat them and then keep them on a heavily floured container so they don't stick.
Cook them in boiling water and take them out as they come up floating.
Butter the mould and lay the malfatti on them.
For the sauce
Mix everything but the butter inside a pot and mix until the cheese melts completely.
Pour the sauce over the malfatti and top with butter cubes and grated parmesan cheese.
Take to the oven at 180C for 20-30min or until it's really golden on top.