Perfect match: malfatti with a light nebbiolo


  • Serves 4 people

  • 400 gm trimmed silverbeet (1 large bunch)
  • 500 gm firm ricotta
  • 4 eggs, lightly whisked
  • 50 gm parmesan, finely grated, plus extra to serve
  • 50 gm (1/3 cup) plain flour
  • For dusting: fine semolina
  • 60 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 gm vine-ripened cherry tomatoes, halved
  • ¼ cup (loosely packed) basil, finely chopped, plus extra to serve
  • Finely grated rind of 1 lemon, juice of ½
  • Pinch of caster sugar (optional)
01   Blanch silverbeet until tender (1-2 minutes), refresh, drain well, squeeze out excess moisture and coarsely chop. Combine in a bowl with ricotta, eggs, parmesan and flour, season to taste.
02   Roll walnut-sized pieces of mixture into balls, then dust in semolina, taking care to completely coat malfatti, place on a tray dusted with semolina and set aside.
03   Heat butter in a frying pan over medium heat, add onion and garlic, stir occasionally until tender (5-7 minutes). Add tomato, cook until soft (5-7 minutes), add basil, lemon rind and juice, then season to taste, adding a little caster sugar if necessary. Set aside, keep warm.
04   Meanwhile, cook malfatti in simmering salted water over medium heat until they float to the surface (2-3 minutes), drain well with a slotted spoon, add to tomato sauce, gently stir to combine and serve scattered with parmesan and basil.
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