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coccarda

Ricotta Malfatti Dumplings with Ricotta del Brigante

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malfatti-o-nudi-di-ricotta-con-la-ricotta-del-brigante


INGREDIENTS (serves 4):

1/2 kg/17.6oz Ricotta del Brigante
200g/7oz flour
3 eggs
1/2 kg/17.6oz chard or spinach leaves
1 teaspoon of salt
1 bag of saffron
Tomato sauce
Grated Pecorino Romano

DIRECTIONS
Boil the vegetables in a little water, then drain, wring out and tear into small pieces. Mix the ricotta in a bowl and season with a pinch of salt and the saffron. Add two tablespoons of flour, the eggs and finally the vegetables. Stir well, then put to one side for an hour. On a floured surface, using your hands roll the mixture into small balls measuring around 3cm/1.20in diameter, then dust them with flour. Cook the malfatti dumplings in salted boiling water, taking care to add them a few at a time. When the malfatti dumplings float to the surface, fish them out and arrange on a large platter. Garnish with a tomato and basil sauce and plenty of Pecorino Romano.stampa

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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