Malfatti di Ricotta e Bietola. "Badly formed" dumplings with ricotta and chard. Also known as 'dinner'!
These are so easy and pillowy soft. Traditionally they are made with spinach, but I had some chard from my High Ground Organics CSA, so I used that.
3 T Italian parsley, chopped
2 C chard, thinly sliced
2 stems of green garlic, thinly sliced
zest from 1 lemon
freshly ground pink Himalaya salt and flower pepper
corn flour for dusting
1/2 C tomato puree
juice from 1 lemon
Saute the chard and green garlic together until wilted. Let cool. Spread the tomato puree in the bottom of a baking dish, add the lemon juice and a splash of olive oil. Blend till mixed and covering the bottom of the dish.
Preheat the oven to 350 degrees. Place all of the other ingredients - except the corn flour - in a large mixing bowl. Blend with a fork until everything is well incorporated. Place the corn flour in a separate bowl. With moistened hands, form tablespoon-sized portions into balls. Roll them in the corn flour and place them in the baking dish. Leave some room between the malfatti.
When the dish is full, bake for 25-30 minutes until the dumplings are slightly browned. Serve hot, sprinkled with a little bit more parsley and lemon zest and drizzled with olive oil.
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