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Saturday, Nov 21, 2009 06:05:14 PM |
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 W E B C A M S 
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Malfatti alla Salvia From Chef Simon Pesusich You saw it Thursday, October 19, 2006 Ingredients Instructions In a mixing bowl, rapidly mix the ricotta, mascarpone, spinach, egg and seasoning together until cohesive, about 10-15 seconds. Sprinkle in 3 oz. flour and stir rapidly for 10-15 seconds or only until the mixture begins to pull away from the side of the bowl. Taste and adjust seasoning. Add the other 1/2 ounce of flour only if necessary. Do not over stir or the dough becomes too tough and heavy. Cover and refrigerate up to 3 days before using if desired. Use a large scoop, mixture makes 12 apricot sized malfatti. In a deep pot over high heat, bring salted water to a boil. Drop the malfatti into the water and boil for about 1 minute. The malfatti will rise to the surface and some small pieces of dough will break off. Turn the heat down to a medium boil, not a rolling boil, and boil for another 4-5 minutes or until the center is just cooked through ( to test, remove one and pierce). Do not overcook or they will fall apart. Remove from the water using a slotted spoon and place in warm serving bowls. Melt the butter in a small sauté pan over low heat along with the sage leaves. Add 1-2 tablespoons of past water if needed. To serve: pour the melted sage butter over malfatti and sprinkle with shaved ptarmigan reggaino. Serve immediately. Makes 4 servings. More Good Morning West Virginia and Eyewitness News at Noon Recipes |
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