Malfatti

It all started a long time ago, when my grandmother would purchase Malfatti from The Depot in Napa, California. We loved them for the holidays, and when our family moved to Utah, my grandma would buy them by the quart, and freeze them. She packed them in her carry on bag for us to enjoy. This was way before any regulations with TSA. So a while ago, right? Yep. It’s funny how a simple tradition now means so much to me. Grandma + Malfatti + Christmas Eve = HEAVEN. Now that grandma is gone, it means even more to me.

Here’s my version of Malfatti, which as you can imagine, I’m making AGAIN for Christmas Eve.

MALFATTI

1 cup frozen spinach, drained and thawed
1/2 cup ricotta cheese
1 cup Italian breadcrumbs
2 eggs, beaten
1/4 cup parmesan cheese
1/2 cup diced green onions
1/4 teaspoon nutmeg
1 garlic clove, minced

Mix all ingredients together until well combined. Take by rounded teaspoons full and form into little rolls the shape of a sausage. Place on a cookie sheet in layers and refrigerate overnight or at least 3 hours. Cool malfatti in a large pot of boiling water for a few minutes at a time. They will rise to the top when cooked. Remove malfatti from the pot with a large slotted spoon. Arrange in a casserole dish and cover with marinara sauce. Bake in the oven at 350 degrees for 15 minutes or until warmed through. Serve with hot crusty french bread and a large green salad!

TIP: For quicker assembly, I like to scoop the malfatti with my cookie scoop, and place it in a baking dish with tomato puree and top with cheeese and bake for 30 minutes, at 375 degrees.

Happy Baking! XO, W
(or Christmas Eve traditions)