17 Aug Spinach Ricotta Malfatti
An artist’s studio in Cape Town’s creative hub is inspiration for Miai du Plessis’ Mediterranean inspired dishes.
15 oz baby spinach leaves, washed, dried
9 oz ricotta cheese
1⁄3 cup cake flour
1 large egg, beaten
5 oz Parmesan cheese, grated + for serving
salt and pepper, to taste
1¾ cups semolina flour
1 stick butter, to serve
fresh sage, to serve (about 20 leaves)
half a lemon
- Cook the spinach in a large, deep pan over a medium heat for 2–3 minutes until wilted.
- Drain and squeeze out all the water. Set aside to cool.
- In a large bowl, mix together the ricotta cheese and flour.
- Stir in the spinach, egg, grated cheese, and seasoning. Stir well until mixed.
- On a surface floured with half the semolina, roll the malfatti mix into about 25 balls the size of a teaspoon.
- Bring a pan of water to boil, add the malfatti, and simmer for 2–3 minutes— they will float to the surface when cooked.
- Drain and keep warm in the pan.
- Meanwhile, in a small frying pan, melt the butter and gently cook the sage leaves until crispy and the butter is brown. Squeeze in lemon juice.
- Place the malfatti onto plates; pour the sauce over them; and sprinkle with the extra Parmesan cheese.
Photography by Warren Heath