Tag: Malfatti

Recipe Malfatti with ricotta and borage with corn cream – Italian Cuisine

Recipe Malfatti with ricotta and borage with corn cream


  • 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
  • shallot
  • butter
  • nutmeg
  • salt
  • pepper

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.

Malfatti – 's Malfatti recipe – Italian Cuisine

»Malfatti - Misya's Malfatti recipe


Clean and wash the spinach, then cook for 10 minutes. Now cook the spinach in a pan with a knob of butter and a clove of garlic, add salt and cook for a couple of minutes.
Once ready, raise the garlic clove, let it cool then chop it in a mixer.
Put the cold spinach in a glass bowl, add the ricotta, the eggs, half the Parmesan, the flour, a pinch of nutmeg, salt and pepper and knead the mixture until you get a homogeneous and easily workable dough.


Take some pieces of dough and form large round gnocchi, which you will then pass into the flour.
Cook the malfatti in a saucepan with plenty of boiling salted water for a few minutes. When they rise, drain them with a skimmer.

Melt the butter in a large pan with garlic and rosemary, add the malfatti and add the Parmesan. Cook for a minute.

Serve the malfatti with butter and parmesan in the dishes.

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