- 2 boxes of boiled corn lessatoscatole
- 500 g ricotta
- 500 g borage
- 120 g flour plus a little
- 30 g grated parmesan plus a little
- 2 eggs
For the recipe of malfatti, clean the borage by removing the stems and keeping only the leaves: you will get 250-260 g. Blanch them in boiling water for 3-4 minutes, then cool them in cold water, then drain them and squeeze them well. Cut them into small pieces and let them season in a pan, sautéing them with a bit of butter, salt and half a chopped shallot. Chop them again by chopping them and mix them with the ricotta.
Add the flour, the eggs, the grated parmesan, a pinch of salt and grated nutmeg to the mixture. Divide the mixture into balls of 3-4 cm, possibly helping yourself with the ice cream scoop, which allows you to work faster and get regular flaws in size and shape. Place them in a floured baking dish.
Boil the malfatti in boiling salted water for 8-9 'and drain them with a slotted spoon. Meanwhile blend the corn in the mixer and pass it through a sieve. Season with 2 tablespoons of oil, salt, pepper and a tablespoon of grated parmesan. Melt 100 g of butter. Pour the cream of corn into a baking dish, place the malfatti on it; add the melted butter and sprinkle with grated parmesan.