Serves 1
Directions
- 1Drain the ricotta and chard/spinach well.
- 2Combine the ricotta, greens, egg, and seasonings to form the malfatti mixture.
- 3Mix in the flour until combined, adding up to 30g more if the dough is too sticky.
- 4Form the malfattis, stuffing them with the melting cheese and jamón cocido.
- 5Arrange in a baking dish with the cream, tomatoes, and basil.
- 6Top with grated Reggianito cheese.
- 7Bake at 200 degrees for 25 minutes.
Ingredients
- 150 g melting cheese
- 4 slices jamón cocido
- 500 g ricotta, drained well
- 150 g chard or spinach, drained well
- 1 whole egg
- mustard (optional)
- garlic confit or garlic powder (optional)
- nutmeg (optional)
- 120 g flour
- 200 ml heavy cream or cream cheese softened with milk
- 1 whole tomato, cubed
- basil, chopped
- reggianito cheese, grated
Tips
- If the ricotta has a lot of liquid, wrap it in a clean cloth and squeeze it to ensure it is very dry.
- If the dough is too sticky, add an additional 30g of flour, but try not to exceed that amount.
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