26 May Beetroot Malfatti in Cream Sauce
Ingredients:
400 g cooked beetroot
300 g ricotta
100 g grated cheese
1 egg
About ½ cup all-purpose flour
Salt to taste
Pepper to taste
A pinch of nutmeg
For the sauce:
380 ml cream
Salt and pepper to taste
Chives (finely chopped)
1 tablespoon butter (optional)
Preparation:
Blend the cooked beetroot until you get a smooth purée. If it has too much liquid, drain it slightly so the dough doesn’t become too wet.
Place the purée in a bowl and add salt, pepper, and a pinch of nutmeg. Mix well.
Add the egg, well-drained ricotta, and grated cheese. Mix with a wooden spoon until everything is well combined.
Gradually add the flour until you get a soft dough that is slightly sticky but still manageable. It should not be too firm.
With lightly floured hands, shape small balls (about 2–3 cm). They don’t need to be perfect—that’s part of the homemade charm.
Bring a pot of salted water to a boil. Cook the malfatti in batches; once they float to the surface, let them cook for one more minute, then remove carefully.
For the sauce, heat the cream over medium heat in a pan. Add salt, pepper, and butter if you want a richer texture.
Stir in the chopped chives and let the sauce infuse gently without boiling too much.
Serve the malfatti topped with the warm cream sauce.
