"Malfatti" quiet an unusual name but not for a hard core Italian food lover. Malfatti, means badly made or ill-shaped, because these are made of the filling for a ravioli, and therefore not enclosed and defined by the dough. For such an amazingly good dish it has such a pessimistic name.Nonetheless it’s really delicious and delicate in flavor. Serve with a mixture of melted butter and Parmesan cheese, or a very light creamy tomato sauce. Today I am trying a great fusion of this less known Italian "Malfatti" with all time classic Indian "Tomato Shorba". A little bit of changes are made from the basic version to compliment each recipe.
Method:
Ingredient:
Spinach: 1cup ( Blanched and finely chopped)
Parmesan cheese: 1/2 cup
Ricotta cheese: 1/2 cup
Garlic powder: 1/4 tea spoon
Nutmeg powder: 1/4 tea spoon
Salt to taste
Black pepper
Tomato: 4 Large
Spring onion: 1 stem
Yellow onion: 1 medium
Carrot: 1 medium
Garlic: 2 cloves
Dried Rosemary: 1/2 tea spoon
Bay Leaf: 1 small
Bay Leaf: 1 small
Olive oil
1) Mix well strained spinach, parmesan, ricotta, garlic powder, nutmeg, salt and pepper on a clean kitchen top. Make small dumpling from this mixture. Set aside.
2) Heat some oil in a pan and add garlic. Add finely chopped green onion, onion, carrot and tomato. Season it with salt and pepper. Cover and let it cook for 5 minutes until all the vegetables are soft and pulpy.
3) Add 2 cups of water, rosemary, a small pinch of nutmeg and bay-leaf. Mix well and let it simmer covered for another 10 minutes.
4) Strain the soup and discard all the pulp.
5) Carefully place 1 or 2 spinach dumpling in a flat soup bowl and pour the tomato shorba carefully.
6) Sprinkle some parmesan over the dumpling and let it bake for 15 minutes at 180 degrees.
7) Serve this hot and appetizing Malfatti baked Shorba with your favourite bread.
BON APPETIT..
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