Malfatti on a red pepper and tomato coulis
The pillowy softness of ricotta and the vibrancy of spinach come together in these gnocchi-like quenelles, which are perfectly offset by a fresh-tasting coulis. A great Italian classic.
SERVES 6
350g young spinach leaves, stalks removed, well washed
1 medium onion, finely chopped
20ml light olive oil
1 garlic clove, chopped
280g ricotta
2 medium eggs
300g fine breadcrumbs
40g plain flour
A pinch of freshly grated nutmeg
50g Parmigiano Reggiano, finely grated
40g butter
Sea salt and freshly ground pepper
For the pepper and tomato coulis
3 red peppers
20ml light olive oil, for brushing
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
100ml cold water
2 savory or thyme sprigs
200g tomatoes, peeled, deseeded and diced
Basil leaves, to finish
First, make the coulis. Heat up a ridged griddle pan over a high heat (or preheat an oven grill to high). Quarter the peppers lengthways and remove the stalks, core and seeds. Brush the skin side with light olive oil. Lay skin side down on the hot griddle (or under the grill) until the skin is charred and blistered. Remove and briefly immerse in iced water to cool, then peel away the skin. Set aside in a colander.
Heat the extra virgin olive oil in a pan, add the onion and soften for 1 minute, then add the peppers, water and savory or thyme and simmer for 5 minutes. Transfer to a blender and blitz for 1 minute. Season with salt and pepper to taste. Strain the pepper coulis through a chinois into a small pan; keep hot.
For the malfatti, blanch the spinach in boiling water for 1 minute. Drain, refresh in cold water, then drain again and squeeze between your hands to remove as much water as possible. Chop the spinach finely and put into a large bowl. Add the onion and light olive oil, the garlic, ricotta, eggs and breadcrumbs. Mix with a wooden spoon until thoroughly combined. Add some salt and pepper and then add the flour, nutmeg and half the Parmesan and mix well again.
Using 2 soup spoons, shape the mixture into 12 quenelles and place on a tray lined with greaseproof paper. Chill for 20–30 minutes.
You will need to cook the malfatti in batches. Heat a pan of lightly salted water to 70–80°C (below a simmer). Drop in 3 or 4 malfatti at a time and poach for 5 minutes until they float to the surface. Remove with a skimmer and drain well. Repeat to poach the rest.
Melt the butter in a large frying pan over a medium heat until hot but not bubbling. Add the malfatti and gently turn through the butter for 1–2 minutes. Mix the diced tomatoes into the hot pepper coulis and spread over the base of a wide serving dish. Arrange the malfatti on top, garnish with the basil leaves and serve, handing the remaining grated Parmesan around separately.