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Malfatti

   (4/6 servings / 35 minutes)

Utensils
Pan
Bowl
Holed spatula

Ingredients
1 kilo aromatic herbs (or chards and spinaches)
500 g stale bread (better only crumb)
1 hundred grams of ricotta
half a litre of milk 
3 eggs
250 white flour
1 garlic clove
30 gr butter
nutmeg
grated Parmesan cheese
salt and pepper

Preparation
• Stew the vegetables in a little of salted water for about 10 minutes.
• Strain, squeeze them well, and mince coarsely.
• Put the parsley in a pan with a garlic clove, some melted butter, make them flavour for some other  10 minutes and add salt .
• Take them off and make them cool. 
• At the same time, soften the bread into the milk and cook it for 5 minutes.
• In a bowl, mix the parsley and knead with the ricotta, eggs, salt, pepper and at last flour.
• When all the components are well mixed, prepare the malfatti by hand (little dumplings of an irregular and lengthened form  of about 5 cm each) and coat them with flour.
• Stew for some minutes in salted water and boil, and strain once they surface with the holed spatula. 
• Lay the malfatti in a oven-proof dish, serve with some melted butter and with grated Parmesan cheese. 
• Put the dish in an oven at 180° for 5 minutes, take them off and serve at table in the same bowl.

Presentation
The malfatti can be served with a meat sauce, mushroom sauce, tomato sauce or simply with butter and sage.

Kids partecipation
Let kids wear a large apron, and then they may make the “malfatti” with small handful of stuffing. They are actually called “malfatti” because their shape is variable, random, simple. Working on board covered with flour  could be really funny.

Comments
The malfatti are a classic dish of Lombard country cooking: the parsley was picked in the fields and there were always eggs .It is an emergency dish, since its ingredients are always present at home or in the near fields. However, it is a refined dish, which women were proud of, because it could turn the common things into exceptional ones.  

Nutritional and cultural curiosities
It is a quite easy to make, in line with the basics of Mediterranean diet (cereals, herbs, eggs). A meat sauce can complete, abundantly, its nutritional value.

Useful tips
Before putting them in the water, it is useful to sieve them in order to eliminate possible flour excesses. It is possible to replace the parsley with chards or spinaches.

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 15:52