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Ricotta and Tuscan kale malfatti · GialloZafferano.com

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  Speaker 1: Ricotta and Tuscan kale malfatti are soft ricotta dumplings with
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  Speaker 1: an intentionally irregular shape. They combine Tuscan kale, also called
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  Speaker 1: Italian kale or cavolo nero, with ricotta, parmigiano-reggiano, flour, and breadcrumbs.
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  Speaker 1: You dress them with brown butter and sage and serve
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  Speaker 1: them with extra parmigiano-reggiano. With these quantities, you obtain about
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  Speaker 1: 60 malfatti for about eight servings. Prep time, 50 minutes.
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  Speaker 1: Cook time, 30 minutes. Ingredients for the malfatti. 600 grams
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  Speaker 1: Tuscan kale, to be cleaned. 250 grams cow's milk ricotta cheese.
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  Speaker 1: 200 grams type 00 flour. 120 grams grated Parmigiano-Reggiano PDO cheese.
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  Speaker 1: 80 grams breadcrumbs. Half an onion. 2 eggs. 20 grams butter. Nutmeg,
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  Speaker 1: as needed. Fine salt, as needed. For the dressing. 50
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  Speaker 1: grams butter. 1 sprig sage. Grated Parmigiano-Reggiano PDO cheese, as needed. First,
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  Speaker 1: prepare the Tuscan kale. You separate the leaves from the
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  Speaker 1: tough stems. You bring a pot of salted water to
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  Speaker 1: a boil. You blanch the kale leaves for about 5
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  Speaker 1: to 7 minutes. Then you drain them very well. You
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  Speaker 1: squeeze the leaves firmly by hand to remove as much
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  Speaker 1: water as possible. You coarsely chop the squeezed kale with
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  Speaker 1: a knife and set it aside. Now prepare the sauteed kale.
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  Speaker 1: You peel and finely chop half an onion. You place
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  Speaker 1: 20 grams of butter in a pan and melt it
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  Speaker 1: over medium heat. You add the chopped onion and let
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  Speaker 1: it soften for a few minutes, without browning too much.
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  Speaker 1: You add the chopped Tuscan kale, season with salt, and
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  Speaker 1: saute over medium to high heat for about 5 minutes.
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  Speaker 1: You cook until the liquid has completely evaporated and the
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  Speaker 1: kale is very dry. You turn off the heat and
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  Speaker 1: let the kale cool until lukewarm. Prepare the malfatti dough.
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  Speaker 1: You place the flour in a large bowl. You add
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  Speaker 1: the grated Parmigiano-Reggiano and the breadcrumbs. You add the ricotta,
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  Speaker 1: the eggs, a pinch of salt, and some grated nutmeg.
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  Speaker 1: You add the lukewarm sautéed Tuscan kale. You mix everything
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  Speaker 1: with a spoon until combined. Then you transfer the mixture
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  Speaker 1: onto a work surface. You continue kneading with your hands
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  Speaker 1: until you obtain a homogeneous dough. The dough must be
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  Speaker 1: soft but not too firm and not runny. Shape the malfatti.
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  Speaker 1: You take about 20 grams of dough at a time,
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  Speaker 1: about three quarters of an ounce. You roll each portion
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  Speaker 1: gently between your hands and form a short cylinder. You
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  Speaker 1: place each malfatto on a tray lined with parchment paper.
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  Speaker 1: You continue until you have shaped all the dough. With
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  Speaker 1: these quantities, you obtain about 60 malfatti. You keep the
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  Speaker 1: tray in the refrigerator while you prepare the dressing and
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  Speaker 1: the cooking water. Prepare the brown butter and sage dressing.
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  Speaker 1: You place 50 grams of butter in a large pan,
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  Speaker 1: wide enough to hold the cooked malfatti. You add the
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  Speaker 1: sage leaves from the sprig. You melt the butter over
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  Speaker 1: low heat. You continue cooking gently until the butter turns
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  Speaker 1: a light brown color and has a nutty aroma. You
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  Speaker 1: keep the brown butter and sage on very low heat
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  Speaker 1: or turn off the heat and reheat briefly when needed.
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  Speaker 1: Cook the malfatti. You bring a large pot of salted
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  Speaker 1: water to a gentle boil. You lower the heat so
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  Speaker 1: the water simmers and does not boil too violently. You
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  Speaker 1: add a few malfatti at a time, without crowding the pot.
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  Speaker 1: You wait until the malfatti float to the surface. From
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  Speaker 1: the moment they float, you cook them for 4 to
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  Speaker 1: 5 minutes. You gently drain the malfatti with a slotted spoon.
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  Speaker 1: You transfer them directly into the pan with the brown
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  Speaker 1: butter and sage. You swirl or toss them briefly so
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  Speaker 1: they absorb the butter and are evenly coated. You continue
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  Speaker 1: in batches until you have cooked and dressed all the malfatti.
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  Speaker 1: You plate the ricotta and Tuscan kale malfatti immediately. You
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  Speaker 1: drizzle each portion with some of the brown butter and
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  Speaker 1: sage from the pan. You finish with grated Parmigiano-Reggiano to
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  Speaker 1: taste and serve at once.