These delicious Italian Malfatti, are a Italian traditional dish from Tuscany. A type of dumpling made with ricotta and spinach, enriched with Grana Padano cheese and our Platinum Label Balsamic Vinegar.

Ingredients for 4 people

  • 650g fresh spinach leaves​
  • 230g plain flour​
  • 165g Grana Padano cheese -grated​
  • 80g breadcrumbs​
  • 2 eggs​
  • ½ a white onion, peeled​
  • 120g butter​
  • 220g ricotta​
  • Large pinch grated nutmeg​
  • Large pinch salt​
  • De Nigris Platinum Label Balsamic Vinegar

For the recipe

Blanch the spinach in salted water for three minutes, then chop and drain it. Squeezing out the water.

Melt 50g of the butter in a frying pan, add the half onion facing down,  and allow it cook for about three to four minutes, before adding the spinach.  Cook for about seven minutes, until most of the liquid has evaporated, and the spinach is quite dry. Remove the onion, place the spinach in a bowl and allow it to cool down.

In another bowl mix together the ricotta, 130g of the Grana Padano, the breadcrumb, flour, the eggs, the nutmeg and the salt flakes. Mix everything with a fork and add then add the cooked spinach and mix it in with your hands.

Take tablespoonfuls  of the mix and roll it in your hands to form cylinders, like croquettes. (It`s easier to make the malfatti if you dust your hands with flour before rolling them).

Cook the malfatti in salted boiling water for five to six minutes. Meanwhile heat the remaining butter in a frying pan until is turns light brown.  Drain the cooked malfatti then dress them with the browned butter, the rest of the grated Grana Padano and a generous drizzle of De Nigris Platinum Label Balsamic Vinegar.

Cooking with Chef Giovanni