Anna Klingers Malfatti Food

ANNA KLINGER'S MALFATTI

Steps:

• Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator. Measure out 1 1/4 cups.
• Bring a large pot of water, heavily seasoned with salt, to a boil. Trim the chard, removing all stems and large ridges. Add half to the boiling water and cook until soft, about 3 minutes. Fish out and plunge into a bowl of ice water. Repeat.
• Squeeze out chard with your hands. On a dish towel, spread the chard in a circle the size of a pie. Roll up the towel and have someone help you twist the ends to squeeze out as much moisture as possible. Pulse in a food processor until fine. Squeeze out in a dish towel once more, until very dry. (You will have about 1 cup.)
• Melt half the butter. Mix chard and ricotta. Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again. Drop in egg yolks and egg, season with pepper and stir again. Sprinkle a cutting board with flour. Shape into 1 ounce balls, about 1 tablespoon each, dropping them on the cutting board. You should have 25 to 30.
• Put a teaspoon of flour into a narrow wineglass. Drop in a ball and swirl until it forms an oval. Repeat. (You may need to change the glass.) You may freeze them at this point.
• Bring a pot of salted water to a boil. Drop in the malfatti and cook until they float, about 8 minutes. (If frozen, 10 minutes.) Put remaining butter in a small sauté pan and heat until bubbling, shaking the pan. When it smells nutty, add sage and cook 30 seconds. Season with salt.
• Drain malfatti and place on plates. Spoon on the butter and sage. Grate Parmesan over each plate.

MALFATTI OR GNOCCHI GNUDI (PASTA WITHOUT THE PASTA)

Steps:

• Wash the cleaned spinach and shake off the moisture until only a small amount of water clings to the leaves. Steam lightly until just wilted. Drain the spinach well.
• Put the spinach into a lint-free dish towel and squeeze out the water. Twist the dish towel and squeeze more water out. Keep squeezing the spinach until you truly believe that you've gotten all the water out. Now, continue to squeeze out the remaining water. Spread out the spinach onto a cookie sheet that has been lined with paper towels to soak up any remaining moisture. If it looks sort of dry and a bit stringy, you're ready to move on.
• Mix the ricotta cheese, egg yolks, nutmeg, parmesan cheese, salt and pepper. Set aside.
• Chop the spinach into small pieces. Do not use a food processor for this process, you are looking for pieces not puree. Add the spinach to the ricotta mixture.
• Pull out a small ball of "dough" and make a walnut-shaped dumpling. The dough will be very very soft, but it should hold together. If you truly believe that you MUST add some breadcrumbs, do so a little bit at a time. Added breadcrumbs will take away from the angel's pillow tenderness that true malfatti boast. Continue on with shaping the little balls.
• Lightly dust each dumpling with the flour and set aside on a cookie sheet, being careful to use the smallest amount of flour for each dumpling.
• Boil 10 cups of salted water in a large pot. When the water is boiling, turn down the heat so you get a nice simmer.
• Drop the malfatti into the water one at a time, making sure that you don't crowd them in the pot. As the dumplings rise to the surface, carefully pull them out using a strainer spoon and place in a large bowl.
• After all the malfatti are in the bowl, sprinkle on the butter and plate. Serve with a light tomato cream sauce and a good dusting of the best parmesan cheese you can find.