Italian inspired food always conjures up an easy feeling where the time almost stands still and you can see the heat moving the air gently whilst sitting underneath blossom filled lemon trees.
This recipe will take you away to the perfect summer place.
Serves: 3 to 4
I N G R E D I E N T S
20gr Breadcrumbs or Panko
Salt + Pepper
1 clove of garlic
Blanch the spinach for 2minutes and set aside to cool.
With your hands or a kitchen towel remove any residual moisture by squeezing.
Mix the Ricotta, Egg, Flour, Breadcrumbs/Panko as well a 50gr of the Parmesan in a large bowl.
Grate 1/2 of the Lemon and set the rind aside. Juice the whole Lemon and add to the mixture.
The mixture should not be too liquid and rather on the firm side and you might need to add more Breadcrumbs of Panko to reach a good consistency.
Season the mixture to your liking. Personally two pinches of pepper add a rewarding heat to the dish.
Set the batch aside and let it rest for 30 minutes.
Pick a large pot and bring water to a boil, add salt to it once boiling and turn down to a gentle simmer.
After 30 min of resting Using two table spoons quenelle the Malfatti and place immediately in the simmering water. Let them steep for 2minutes.
Best prepared whilst the mixture is resting.
For a generous coat of the warm butter go for 200gr instad of 100gr. Adjust as needed.
Peel the garlic clove and chop into very fine slices or use a garlic press.
Add both ingredients and let them warm up together.
Serve the Malfatti as hot as possible.
A great way of doing is my warming the dishes in an oven at 50℃ before serving.
Generously coat them with the Lemon Butter. Add the rest of the Parmesan for additional taste.