Malfatti with wild garlic and brown butter

Step 1/5

• 100 g wild garlic
• 200 g spinach
• 1 shallot
• 10 g butter
• 75 g Parmesan cheese

• cutting board
• knife
• food processor (optional)
• large pot
• sieve
• fine grater

Remove the rough stems from wild garlic and spinach and finely chop by hand or in a food processor. Peel and finely dice the shallot. Melt a bit of butter in a large pot and sauté the shallot until translucent, approx. 1—2 min. Add wild garlic and spinach to cook over high heat, stirring until everything is well mixed.. Pour the mixture into a sieve, drain and leave to cool. Then squeeze out the moisture well. Meanwhile, finely grate ¾ of the Parmesan.

Step 2/5

• 125 g ricotta cheese
• 1 egg
• 50 g flour
• 50 g semolina
• salt
• pepper
• nutmeg

• bowl

To a mixing bowl, add the wild garlic mix, parmesan and strained ricotta, then stir to combine and work in the egg. Season well with salt, pepper and nutmeg. Gradually mix in the flour and semolina until you have a uniform dough, without overmixing it.

Step 3/5

• semolina (for sprinkling)

• plate

Clean out the previously used pot and bring salted water to a boil. Meanwhile, use two tablespoons to form dumplings from the dough and slightly shape them by hand if needed. Sprinkle semolina on a plate and coat the dumplings with it.

Step 4/5

• slotted spoon

Reduce the water temperature to a simmer, and add the dumplings in batches. Cook over medium heat in gently simmering water for approx. 4 min. or until they float to the surface. Remove with a slotted spoon and drain with a sieve.

Step 5/5

• 90 g butter
• 25 g Parmesan cheese

• frying pan

Melt the remaining butter in a pan to brown lightly. Add the malfatti an toss in the brown butter. Serve with the butter, grate the remaining Parmesan over, some lemon zest and fresh pepper.

Enjoy your meal!