I malfatti sono un tipo di pasta realizzato con erbette e ricotta tipiche della tradizione lombarda facili da preparare e buonissimi.
Prepararli richiede davvero poco tempo e il risultato è incredibilmente buono. I malfatti piacciono a tutti e, se avete a disposizione delle buone erbette sentirete il sapore delle verdure delicato, ma intenso, motivo per cui non servono condimenti troppo particolari.Basta un semplice sugo di pomodoro o burro e salvia per esaltarli. Potete scegliere anche un sugo di carne per un piatto unico completo e, se come me volete utilizzare tutti i prodotti dell’orto, potete optare per un profumato sugo con le melanzane per esempio. 🙂
E’ così che il primo piatto del mio pranzo in campagna ha preso forma rendendo il nostro pasto ancora più speciale.
English Version – Malfatti (herbs or spinach fresh pasta) without ricotta with aubergine sauce and smoked ricotta
Ingredients:
500 g of herbs or spinach
80 g of grated Parmesan cheese
100 g of flour
2 eggs
nutmeg
salt and pepper
For the seasoning:
an aubergine
400 g of tomatoes
a clove of garlic
extra virgin olive oil
salt
smoked ricotta grated, to complete
Direction:
Boil the herbs in a little water, then drain and squeeze carefully to remove as much water as possible.
Cut the herbs very finely, then add them in a bowl with the Parmesan, egg, flour, salt, nutmeg and a ground pepper.
Knead everything until you get a soft, but compact.
The dough remains very soft, but be careful not to add too much flour because otherwise the malfatti will become hard during cooking.
Form the malfatti giving a form of elongated dumplings (as in the pictures). To give the form you will have to use a lot of flour otherwise the dough will stick to the hands or the floor.
Prepare the dressing: cut the aubergine into cubes and leave it to rest in a colander sprinkled with coarse salt so that it loses its water.
Wash the tomatoes, slice them and blanch them in plenty of water for 5 minutes.
Once softened, pass them with a manual vegetable sauce. With the blender you will get a much cruder result.
Brown the garlic in oil in a large pot. Add the eggplant cubes and let them color well on all sides.
Then add the tomato sauce and cook over low heat until the tomato is cooked. Season with salt, and continue cooking. If necessary, add a little water to prevent it from drying out too much.
One minute before turning off, add the basil.
Meanwhile cook the malfatti in plenty of salted water. You will see that in a few minutes they will rise to the surface. At this point, drain them gently using a skimmer and dip them in the sauce.
Serve the malfatti accompanying them with the grated ricotta.
You can also season malfatti with a simple tomato sauce or with melted butter, sage and parmesan.
