"He suggests forming them by dropping them into a wine glass of polenta, swirling the glass to coat each malfatti, then poaching. I made them for my parents' first visit to our new home, and encouraged everyone to get involved by swirling their own; I also made them for weaning (with a little less salt) and got my daughter, Alba, involved as soon as she was old enough to hold a wine glass. They're that good."
"Cook on high for two minutes, stir, then return to the microwave and cook for another two minutes. Drain the chard, then, once it's cool enough to handle, squeeze to remove most of the excess water. Tip the chard into a food processor and chop into small pieces you don't want a puree, but neither do you want any great big lumps. Add the parmesan, ricotta, flour, egg and salt, then blitz briefly until everything's just combined."
Light spinach-and-ricotta malfatti are reworked into savoury fritters that make cooking simpler for families. The recipe combines cooked, squeezed and finely chopped chard with grated parmesan, ricotta, flour, egg and sea salt to form a malfatti batter. Heaped tablespoons of the mixture are fried in olive oil for two to three minutes per side until evenly golden. Cooked fritters are drained on kitchen paper. Serve with sage butter made by melting salted butter and crisping sage leaves. The method uses a microwave to wilt chard quickly and a food processor to achieve small but not pureed pieces.
Read at www.theguardian.com
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