Mama Zuquinis Malfatti Recipes

Steps:

• Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to package instructions. Drain over a bowl, squeezing out as much water as possible - do this in small handfuls so you can press out the most water - and chop. Reserve the water.
• Briefly soak the bread in the reserved spinach water plus enough hot water to cover and squeeze dry.
• Sauté the onion and garlic in the olive oil until tender, 3 to 5 minutes. Mix the spinach, bread, sautéed onion and garlic and put through the finest blade of a meat grinder or pulse in a food processor until chopped, then scrape into a mixing bowl.
• Add 1/2 cup of the dry bread crumbs, the cup of Parmesan, parsley, salt, pepper and basil. Stir in the eggs. With lightly floured hands, gently shape the mixture into sausagelike links, 1 inch round by 3 inches long. If they do not hold together, add more bread crumbs. Lay on a baking sheet.
• Bring a large pot of salted water to a boil. Drop the links, one at a time, into the boiling water. Reduce the heat to let the water barely simmer and cook until the malfatti float to the surface, 1 to 2 minutes. Remove with a slotted spoon, drain on paper towels and place in a greased baking dish, large enough to fit the malfatti in a single layer.
• Spoon the tomato sauce over the links, sprinkle with lots of cheese and broil to reheat.

Steps:

• Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
• In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
• When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
• Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
• Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
• To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
• NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.

Steps:

• Heat the oil in a large frying pan over a high heat and wilt the spinach, about 2-3 mins. Tip the spinach into a colander and press out any excess liquid using the back of a spoon. Leave to cool completely. Squeeze out any remaining liquid with your hands, then finely chop the spinach.
• Tip the chopped spinach into a bowl with the ricotta, breadcrumbs and parmesan. Add the egg and semolina or flour. Season and grate over some nutmeg. Stir to form an evenly combined, sticky mixture.
• Put a couple tablespoons of flour on a large tray and shake gently to spread the flour out. Spoon around ½ tbsp of the spinach mixture onto the floured tray and roll into a ball. Repeat with the rest of the spinach mixture, transferring the balls to a second clean baking tray as you go.
• Heat the oven to 140C/120C fan/gas 1. Bring a large pan of salted water to the boil. Drop in the malfatti (you may need to do this in batches) and simmer for 2 mins, or until they float to the surface. Scoop the malfatti out with a slotted spoon and drain well. Transfer to an ovenproof serving dish and keep warm in the oven.
• Make the sage butter by melting the butter in a small pan. Add the sage leaves and fry gently, stirring often until crisp. Pour the sage butter over the malfatti and top with more grated cheese.

Steps:

• SAUCE: In a 2-quart heavy-bottom saucepan, heat the oil over medium-high heat just until it begins to ripple, about 2 minutes. Stir in the onions and garlic and cook, stirring frequently until the onions are translucent.
• Stir in the basil, tomatoes, salt and pepper and continue to cook, stirring frequently, until the tomatoes break down and the sauce just coats the back of a spoon, about 20 minutes. Remove from heat. This makes about 2 cups sauce.
• EGGPLANT: Grill the eggplant: Brush the eggplant slices with 1 tablespoon olive oil, then season with one-fourth teaspoon salt and the pepper. Grill the eggplant on both sides to mark, then cool completely. Dice the eggplant into one-half-inch pieces.
• Heat the remaining oil in a large sauté pan over medium-high heat until the oil begins to ripple. Stir in the onions and garlic and cook, stirring frequently, until the onions are translucent. Stir in the herbs and tomato sauce and bring to a boil.
• Fold in the eggplant along with the crushed red pepper, roasted red pepper, red wine vinegar and remaining teaspoon salt. Remove from heat, taste, and adjust seasonings and flavoring as desired.
• LAMB: Heat the oil in a 2-quart saucepan over medium-high heat until it begins to ripple. Stir in the lamb and brown, stirring frequently. Add the wine and scrape any flavoring from the bottom of the pan. Cook until the wine is reduced by half.
• Stir in the demi-glace and reduce the total liquid by one-third. Stir in the tomato sauce, fresh mint and simmer for 20 minutes. Remove from heat and season to taste with salt and pepper. This makes a generous 2 cups sauce.
• LASAGNA: Heat the oven to 375 degrees F. Slice the tomatoes lengthwise into slices approximately one-fourth-inch thick and place on a parchment-lined baking sheet. Sprinkle over 2 tablespoons oil, and season with a generous pinch each of salt and pepper. Roast the tomatoes until lightly caramelized on top but still somewhat soft in the center, 10 to 15 minutes. Remove from heat.
• Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with 2 tablespoons olive oil. Spread the pasta on a baking sheet to cool slightly. The pasta can be made up to this point, and all of the components refrigerated for up to 2 days before completing the dish.
• ASSEMBLY: In separate saute pans, reheat Eggplant Caponata and the Lamb Sauce to just under boiling then simmer until ready to use.
• Heat the remaining one-fourth cup oil in a medium heavy-bottom pot over medium-low heat until it begins to ripple. Add the shallots and cook, stirring frequently, until lightly browned, about 1 minute. Stir in the cooked pasta, then stir in 1½ cups lamb sauce. Gently stir in the Eggplant Caponata. Stir in the grated Grana Padano and vinegar, and season to taste with salt and pepper. Remove from heat.
• Spoon the pasta into large serving bowls, and spoon over the remaining lamb sauce. Sprinkle the goat cheese crumbles over the servings then sprinkle over the chopped parsley. Fan roasted tomato slices over each to garnish, and serve immediately.

Steps:

• Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain; transfer to a greased 13x9-in. baking dish. Add 2 teaspoons butter and toss to coat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese., Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Steps:

• Heat oil over medium-high heat in large saucepan until hot. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
• Add tomatoes, broth, salt, cinnamon, coriander, pepper and cloves to saucepan; bring to a boil. Add choice of meats. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in mint.
• Add sauteed zucchini and yellow squash for a side dish.

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
• Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
• Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.

Steps:

• Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
• Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.