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Spinach and ricotta malfatti, broad beans and crispy sage

Serves: 4

Cooking time: 1.5 hours

Difficulty: Easy

Difficulty

For the malfatti:

  • 250g blanched and chopped spinach. Be sure to squeeze out any excess water
  • 250g ricotta
  • 50g grated berkswell cheese
  • 1/8 nutmeg, finely grated
  • 15g plain sifted flour
  • 2 eggs
  • Pinch of sea salt and ground black pepper
For the filling:
  • 50g semolina
  • 100g fresh peas, podded & blanched
  • 100g broad beans, podded, blanched & larger ones peeled
  • A good pinch of finely grated lemon zest 1
  • Small bunch of sage, leaves removed and fried in vegetable oil until crisp. drain of excess oil
For the sauce:
  • 50g unsalted butter
  • 20g grated berkswell cheese
  • salt and pepper

This indulgent recipe by Oldroyd is ideal comfort food material, perfect for both sunny and less fortunate weather days. Serve as a main course or make a batch to be dished out and marvelled at over parties.

1. First, prepare the malfatti. Combine all ingredients in a large bowl and mix well, then set aside.

2. Next, work on the filling. Bring a large pot of salted water to a steady simmer. Wet your hands and roll the mixture into 30g balls. Place the balls on a tray and sprinkle with the semolina to cover. Leave on the tray for an hour, moving around regularly to make sure they are well coated with the semolina.

3. In a separate pan heat the butter and berkswell. Carefully place the malfatti into the simmering water. When they bob to the surface they are cooked. As the malfatti rise to the surface carefully remove and add to the butter, along with the peas & broad beans.

4. The residual water from the malfatti mixed with the butter and cheese will create the perfect sauce. Check and adjust seasoning. Serve into individual bowls with the sauce, sprinkle over some berkswell and place some crispy sage leaves on top.

Ingredients

For the malfatti:

  • 250g blanched and chopped spinach. Be sure to squeeze out any excess water
  • 250g ricotta
  • 50g grated berkswell cheese
  • 1/8 nutmeg, finely grated
  • 15g plain sifted flour
  • 2 eggs
  • Pinch of sea salt and ground black pepper
For the filling:
  • 50g semolina
  • 100g fresh peas, podded & blanched
  • 100g broad beans, podded, blanched & larger ones peeled
  • A good pinch of finely grated lemon zest 1
  • Small bunch of sage, leaves removed and fried in vegetable oil until crisp. drain of excess oil
For the sauce:
  • 50g unsalted butter
  • 20g grated berkswell cheese
  • salt and pepper

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