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Cottage cheese dumplings (malfatti) with nettle
How to cook Cottage cheese dumplings (malfatti) with nettle
Step 1
Heat up the butter in a frying pan. Add finely chopped onion and sauté until the onion is translucent and soft. Add garlic and continue cooking 2-3 minutes. Add the nettle leaves, wait until they soften, season with salt and pepper. Transfer to a colander to drain all the liquid. Cool down. Finely chop the nettle leaves.
Step 2
In a large bowl, combine cottage cheese, grated cheese, egg yolks, lemon zest and nutmeg. Mix thoroughly and add the chopped nettle.
Step 3
Mix the flour carefully. Flour should be added so that the mixture becomes dry and thick, but not hard.
Step 4
Dust the tray or baking sheet with flour. With a tablespoon dipped in hot water, form round dumplings. Arrange them on the tray so that they do not touch. Dust lightly with flour and refrigerate for at least 2 hours.
Step 5
Boil water in a saucepan, salt. Drop the dumplings in small batches into slowly boiling water. After they float to the surface of the water, cook for another 6-7 minutes. The dumplings should be firm, not runny inside. Remove from water and lay on a towel to dry.
Step 6
Serve with green sauce. To prepare it, mix nettle, parsley and basil leaves, pine nuts and garlic in a blender bowl. Add olive oil, salt and pepper to the resulting puree, stir.
Step 7
Sprinkle the dumplings with grated cheese when serving.
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