Rukmini Iyer Quick and easy recipe for Ricotta Vetters with Sage Butty | Italian food and drink

I You have great memories of making spinach and Ricota Malvati (the best described as a wonderful light, formed, the fresh Gnocchi-pies) from the GNOCCHA In Venice Cooking Book. It is suggested to form it by dropping it in a cup of wine from porridge of corn flour, rotating glass to eagerness all my money, then overfishing. I made them to visit my first father to our new home, and encouraged everyone to participate by destroying them; I also made it for weaning (with slightly less salt) and my daughter, Alba, was involved as soon as she was old to pick up a cup of wine. They are Which – which good. But now, with no one or two young children, I make life much easier by converting them into pies, and using crazy quantities of chad from the garden at the same time. This is a Tikibi for the origin of a messenger.

Malfati pies with stray butter and the gym

Preparatory 20 minutes
Cook 20 minutes
Serving 2-3

350g stare
100g ParmesanGrated (vegetarian, if necessary)
250g Ricotta
100 grams flour
1 mediator egg
1 teaspoon of sea salt chips
olive oilFor frying
25 grams salted butter
15 wise leaves

Wash Chad, then put it in a microwaveable bowl that you have a cover (use a Pyrex bowl with a comfortable panel at the top). Cook the mixture for two minutes, stir the mixture, then return to the microwave and cook for two minutes.

Drain the stray, then, as soon as it cools enough to deal with it, and put pressure to remove most of the excess water. Raise the stray to a food processor and cut into small pieces – you don’t want a shell, but don’t want any great large blocks. Add the parmesan, ricotta, flour, eggs and salt, then brightly for a short time until everything is just combined.

Heat a tablespoon of oil in a large, non -stick frying pan. Refuse the heat to medium, then, work in batches, a tablespoon of a tablespoon of Malfatti mixture for two to three minutes on each side, until it becomes evenly golden brown. Transfer to a lined plate with a kitchen roll, repeat with the remaining mixture of Malfatti (keep warm cooked pies in a low oven, if you like it).

Meanwhile, the butter melts in a small skillet over low heat, then add the wise leaves. Raise the heat to medium, and fry for two to three minutes, until the leaves are beautiful, fragile and brown butter. (Watch this, set the heat so that the butter does not burn.)

It serves the sprayed malfatti pies with the wise butter. They need very little besides, but sparkling water or wine will work well.