Ricotta malfatti with brown butter and sage from Everything I Love to Cook (page 156) by Neil Perry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on October 21, 2024

    Not my favorite Malfatti/Gnudi recipe, but still tasty. Comparatively, it utilizes only an egg yolk vs the common full egg. Without the egg white there is less binding, and a fair amount of greens and batter were lost in boiling. The Swiss chard adds more complex flavor vs the commonly utilized spinach, however there was quite a bit less cheese so overall it didn’t pack the richness that I enjoy. (This recipe had 1oz, my favorite recipe has 3x as much). Also the ricotta mix should have salt. Or add pancetta to the mix and you’re covered with salt and richness :)

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