Malfatti Cheese and Spinach Dumplings

Directions

1. 1

   4 lb Spinach Salt 2 c Ricotta 2 Eggs 1 1/2 c Freshly grated parmesan Pepper Freshly grated nutmeg Flour 6 tb Butter, melted Wash the spinach

2. 2

   In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple

3. 3

   Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would

4. 4

   Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach

5. 5

   Work very well, shape into balls the size of a walnut and roll in flour

6. 6

   Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings

7. 7

   Keep the water barely simmering until the rise to the surface - they do so very quickly

8. 8

   Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan.