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🍽️ Homemade Malfatti in Fresh Tomato Sauce

684 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• spinach, leaf 300 g
• eggs 3 pcs.
• oil 2 tbsp
• salt pinch
• butter 110 g
• cream cheese, plain 250 g
• hard cheese, grated 50 g
• wheat flour, Type 405 250 g
• pepper, black ground pinch
• nutmeg, ground pinch
• tomatoes, chopped with spices 400 ml

Instructions

1. 1. Halve the onion, peel it, and cut it into fine cubes.
2. 2. Peel the garlic and chop it very finely.
3. 3. Wash the spinach thoroughly and let it drain well.
4. 4. Separate the eggs and set aside the egg whites for later use.
5. 5. Heat one tablespoon of oil in a pan over high heat.
6. 6. Fry the chopped garlic for about one minute.
7. 7. Add the spinach to the pan and stir for two minutes until it wilts.
8. 8. Place the spinach in a sieve and let it cool down.
9. 9. Bring about five liters of salted water to a boil in a large pot.
10. 10. Melt 80 grams of butter in a separate pan.
11. 11. Fry the butter for about three minutes until it takes on a nutty color.
12. 12. Place cream cheese, hard cheese, and the egg yolks in a bowl.
13. 13. Pour the browned butter over the cheese and egg mixture.
14. 14. Mix everything thoroughly with a wooden spoon.
15. 15. Squeeze the cooled spinach well to remove excess liquid.
16. 16. Chop the squeezed spinach coarsely.
17. 17. Add the chopped spinach to the cheese mixture.
18. 18. Knead the flour into the mixture little by little.
19. 19. Continue working until a smooth dough has formed.
20. 20. Season the dough with salt, pepper, and nutmeg.
21. 21. Moisten your hands with a little flour.
22. 22. Form about thirty small balls with a diameter of three centimeters from the dough.
23. 23. Roll the balls again in flour.
24. 24. Place the finished malfatti on a plate.
25. 25. Carefully add the malfatti to the hot salted water.
26. 26. Let the water stop bubbling vigorously for a moment.
27. 27. Cook the malfatti for ten to twelve minutes until they float to the surface.
28. 28. Stir once carefully after two minutes to prevent sticking.
29. 29. Heat one tablespoon of oil in a pot over high heat.
30. 30. Fry the diced onion for about two minutes.
31. 31. Add the chopped tomatoes to the pot.
32. 32. Let the sauce simmer over low heat.
33. 33. Melt the remaining butter in the cleaned pan over medium heat.
34. 34. Fry the butter for about three minutes until lightly browned.
35. 35. Lift the cooked malfatti out of the water with a slotted spoon.
36. 36. Place the malfatti in the pan with the browned butter.
37. 37. Gently shake the pan to turn the malfatti.
38. 38. Serve the malfatti together with the tomato sauce on plates.

Nutrition per serving

• kcal: 684
• Protein: 27 g · Fett/Fat: 38 g · Carbs: 53 g