Malfatti Cheese & Spinach Dumplings Recipe

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Malfatti Cheese & Spinach Dumplings Ingredients

4 lb spinach
1 salt
2 cup ricotta
2 eggs
1 1/2 cup freshly grated parmesan
1 pepper
1 freshly grated nutmeg
1 flour
6 tbsp butter, melted

A Recipe for
Malfatti Cheese & Spinach Dumplings

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This Malfatti Cheese & Spinach Dumplings recipe is one of many in our Cheese Category.

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This Recipe for Malfatti Cheese & Spinach Dumplings is one of thousands in the Recipes-to-go Cheese Cookbook.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Malfatti Cheese & Spinach Dumplings Recipe
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I don't even butter my bread; I consider that cooking.
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This is a recipe for Malfatti Cheese & Spinach Dumplings from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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The way you cut your meat reflects the way you live.
Confucius

Malfatti Cheese & Spinach Dumplings

We should look for someone to eat and drink with before looking for something to eat and drink...
Epicurus

Malfatti Cheese & Spinach Dumplings Directions

Wash the spinach and remove the stems. In a large pan with the
lid on, steam the leaves with a little salt in the water that clings
to them, turning them over, until they crumple. Strain and squeeze
every bit of water out with your hands: this is all-important and is
the secret of success (otherwise the dumplings would fall apart).
Finely chop the leaves
Mash the ricotta and stir in the eggs, half the parmesan, salt,
pepper, nutmeg and spinach. Work very well, shape into balls the
size of a walnut and roll in flour.
Fill a large saucepan halfway with water, bring to the boil and
very carefully drop in the dumplings. Keep the water barely simmering
until the rise to the surface - they do so very quickly.
Lift them out very carefully with a slotted spoon and serve very
hot with melted butter and the remaining parmesan.

Serves: 1

Malfatti Cheese & Spinach Dumplings Recipe brought to you by Recipes To-Go

Malfatti Cheese & Spinach Dumplings Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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