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Hello
Welcome back to my cooking school, long time no see.
Today I'm making malfatti in umido
Here's a picture of it I've stolen from the internet:
It's basically ricotta-spinach balls in tomato sauce.
Recipe (normal, not shown on pictures):
Ricotta balls:
450 grams of frozen pre-cut spinach
zest from one lemon
½ a clove of garlic, preferably grated, but cut is okay too
40 grams of breadcrumbs
2 eggs
250 grams of Ricotta
1-2 teaspoons of salt
pepper to taste
Tomato sauce:
1 small onion, cut
1 clove of garlic, cut
Olive oil (2 tablespoons is enough, but no Italian recipe has been hurt by too much oil)
1 can of tomatoes, preferably whole, but cut works as well
1 teaspoon of sugar
Basil (10 leaves, cut)
Salt and pepper to taste
1. Boil or thaw the spinach
2. Grate the zest from lemon and add in a bowl
3. Add ½ a clove of grated garlic to the bowl
4. Add 40 grams of breacrumbs and 2 eggs to the bowl
5. Add 250 grams of Ricotta to the bowl
6. Remove as much water as possible from the spinach, can be done with a cheesecloth, or by leaving it in a strainer for some time. Add in the spinach to the mixture in the bowl.
7. Add salt and pepper to taste to the mixture in the bowl and mix it to a coherent dough
8. Cut the onion and the garlic
9. Add the onion and garlic to a small pot and sauté without the onion or garlic taking colour
10. Add in the canned tomato and one teaspoon of sugar
11. Cut basil and add to the mixture
12. Let the tomato sauce simmer for 15 minutes
13. While the tomato sauce simmers, turn on the oven to 200 degrees celsius, and let it preheat. You can do this earlier in the process too.
14. If you want to, you can blend the tomato sauce for a coherent consistency.
15. Add salt and pepper to taste to the tomato sauce.
16. Form the ricotta balls and add them to a tray that can go in the oven.
17. You can either choose to add the tomato sauce to tray or don't. It's up to you.
18. Put the tray in the oven and let the ricotta balls cook for 15 minutes.
19. Dinner is ready, and you can top with a little bit of parmesan or olive oil if wanted (or both)
Welcome back to my cooking school, long time no see.
Today I'm making malfatti in umido
Here's a picture of it I've stolen from the internet:
It's basically ricotta-spinach balls in tomato sauce.
Recipe (normal, not shown on pictures):
Ricotta balls:
450 grams of frozen pre-cut spinach
zest from one lemon
½ a clove of garlic, preferably grated, but cut is okay too
40 grams of breadcrumbs
2 eggs
250 grams of Ricotta
1-2 teaspoons of salt
pepper to taste
Tomato sauce:
1 small onion, cut
1 clove of garlic, cut
Olive oil (2 tablespoons is enough, but no Italian recipe has been hurt by too much oil)
1 can of tomatoes, preferably whole, but cut works as well
1 teaspoon of sugar
Basil (10 leaves, cut)
Salt and pepper to taste
1. Boil or thaw the spinach
2. Grate the zest from lemon and add in a bowl
3. Add ½ a clove of grated garlic to the bowl
4. Add 40 grams of breacrumbs and 2 eggs to the bowl
5. Add 250 grams of Ricotta to the bowl
6. Remove as much water as possible from the spinach, can be done with a cheesecloth, or by leaving it in a strainer for some time. Add in the spinach to the mixture in the bowl.
7. Add salt and pepper to taste to the mixture in the bowl and mix it to a coherent dough
8. Cut the onion and the garlic
9. Add the onion and garlic to a small pot and sauté without the onion or garlic taking colour
10. Add in the canned tomato and one teaspoon of sugar
11. Cut basil and add to the mixture
12. Let the tomato sauce simmer for 15 minutes
13. While the tomato sauce simmers, turn on the oven to 200 degrees celsius, and let it preheat. You can do this earlier in the process too.
14. If you want to, you can blend the tomato sauce for a coherent consistency.
15. Add salt and pepper to taste to the tomato sauce.
16. Form the ricotta balls and add them to a tray that can go in the oven.
17. You can either choose to add the tomato sauce to tray or don't. It's up to you.
18. Put the tray in the oven and let the ricotta balls cook for 15 minutes.
19. Dinner is ready, and you can top with a little bit of parmesan or olive oil if wanted (or both)
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