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Preparation:
- Wash spinach and cook in boiling and salted water. Drain
and squeeze dry. Pass ricotta cheese through a food mill.
Chop spinach very fine and add to ricotta with eggs and
parmesan cheese. Add salt and nutmeg to taste. Combine
all the ingredients very well. Let set in the fridge for
1 hour.
- To make Malfatti, lay out 2 trays, one heavily floured
and one lightly floured. Using a pastry bag, squeeze out
the mixture to make golf ball sized dumplings. Roll around
to coat with flour, shake off excess and place on lightly
floured tray.
- Prepare the pecorino cheese fondue: cut off the rind
from pecorino cheese and dice. Add butter, mascarpone
cheese and milk and let melt in a water bath. Whisk often.
The fondue is ready when all the ingredients are melted
and well blended. Keep warm out of fire.
- To cook Malfatti, use a spoon to scoop off tray (they
will be sticky) and place in salted boiling water. When
they float, they are ready. Drain and arrange Malfatti
in a serving plate. Pour over some pecorino cheese fondue
and top with shaved white truffle.
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