1 1/4 lb baby spinach
1 onion, finely chopped
1 garlic clove, crushed
1 tbsp olive oil
12 oz ricotta cheese
1 scant cup breadcrums
1/2 c flour
2/3 c grated Parmesan cheese
nutmeg, to taste
For roast pepper sauce
2 red peppers, seeded and quartered
2 Tbsp extra virgin olive oil
1 onion, chopped
14 oz can chopped tomatoes (I used no salt added)
salt and ground pepper to taste
- Make the sauce. Roast the red pepper in the broiler until they blister and blacken. Cool slightly then peel and chop the flesh. I chopped the onion and stemmed the spinach while the peppers were roasting, though technically, I think you are supposed to do all the prep work at the beginning.
- Heat the oil in a large pan and saute the onions and peppers for 5 minutes.
- Add tomatoes and 2/3 cup water and season with salt and pepper to taste. Bring to boil, then lower heat and simmer for 15 minutes.
- Puree the mixture in a food processor or blender, the put in a clean pan.
- Make the malfatti. Trim any thick stalks from the spinach, wash well. Blanch the spinach in boiling water for a minute. Drain, refresh under cold water and drain again. Squeeze spinach dry and chop it finely.
- Put finely chopped onion, garlic, olive oil, ricotta, eggs and breadcrumbs in a bowl. Add the spinach and mix well. Stir in flour and a tsp of salt with half the parmesan. Season to taste with pepper and nutmeg.
- Roll mixture into 16 small logs and chill slightly (I didn't chill because there was no room in fridge and it was raining outside, but this made it break up a lot more when cooking).
- Bring a large pan of water to the boil. Carefully drop in the malfatti in batches and cook them for 5 minutes. Remove with a slotted spoon.
- To serve, reheat the sauce and divide it among four plates. Arrange four malfatti on each and sprinkle the remaining Parmesan. I however, topped it with the sauce. Maybe when I eat leftovers tonight I'll do it the other way. I'd take a picture but my camera's battery is dead.