GialloZafferano's Recipe of the Day: Malfatti with Tuscan Kale

Malfatti with Tuscan kale are a rustic, flavorful first course made with ricotta, Tuscan kale, and Parmigiano Reggiano, then dressed with butter and sage. Soft and with their characteristic irregular shape, they're a tasty idea for cooking this seasonal vegetable. In the video recipe, we show you how to work the dough and give the malfatti their signature irregular shape.

MAKES ABOUT 60 MALFATTI:

• Italian kale (cavolo nero) to be cleaned 1.3 lbs (600 g)
• Cow's milk ricotta cheese 1 cup (250 g)
• Type 00 flour Approximately 1 2/3 cups 1.7 cups (200 g)
• Parmigiano Reggiano PDO cheese 4.2 oz (120 g)
• Breadcrumbs Approx. 2/3 cup 0.7 cup (80 g)
• Onions ½
• Eggs 2
• Butter 1 ½ tbsp (20 g)
• Nutmeg to taste
• Fine salt to taste

FOR DRESSING:

• Butter 3 ½ tbsp (50 g)
• Sage 1 sprig
• Parmigiano Reggiano PDO cheese to taste

1. Clean the Tuscan kale by removing the stems, then blanch the leaves for 5-7 minutes. Drain them, squeeze them thoroughly, and coarsely chop them with a knife.
2. Finely chop the onion and sauté it in a pan with 0.7 oz (20 g) of butter. Add the Tuscan kale, season with salt, and sauté over medium-high heat for about 5 minutes, until the excess moisture has evaporated. Let cool slightly.
3. In a bowl, combine the flour, grated Parmigiano Reggiano, breadcrumbs, ricotta, and eggs. Add salt, nutmeg, and the Tuscan kale, then mix the ingredients together. Transfer the mixture to the work surface and work it briefly with your hands until smooth.
4. Take about 0.7 oz (20 g) of dough at a time and shape it between your hands into small cylinders. Arrange them on a tray lined with parchment paper: you'll get about 60 malfatti.
5. Bring a pot of salted water to a boil. Meanwhile, melt the 1.8 oz (50 g) of butter in a pan with the sage leaves over low heat, until it turns hazelnut brown.
6. Cook a few malfatti at a time in the boiling water for 4-5 minutes from when they float to the surface. Drain them, transfer them to the pan with the butter and sage, and let them absorb the flavor briefly.
7. Divide the malfatti among plates, drizzle them with the cooking juices, and finish with grated Parmigiano Reggiano to taste. Serve immediately.

The secret to getting malfatti that are soft but compact is removing the moisture from the Tuscan kale well. After blanching it, squeeze it thoroughly and dry it out in the pan before adding it to the dough: this way, you'll be able to shape the malfatti more easily and keep them from falling apart during cooking.