Cucinare TV - "Malfatti de espinaca y ricotta"

Program aired on Tuesday, November 1, 2017 on eltrece. "Spinach and Ricotta Malfatti" Ingredients: For the malfatti: Nutmeg 150g flour 3 eggs 200g Parmesan cheese 500g ricotta Salt and pepper, to taste 1 kg spinach 10g thyme For the mushroom ragout: 80g shallots 300g portobello mushrooms 300cc heavy cream 125g button mushrooms 50g butter Salt and pepper, to taste Parmesan cheese Process: For the malfatti: In a bowl, place the drained ricotta and the blanched and chopped spinach. Mix well and add the grated Parmesan cheese, salt, pepper, nutmeg, and chopped fresh thyme. Mix again and add the eggs one at a time. Finally, add the flour and mix until smooth. For the mushroom ragout: In a hot pan with butter, sauté all the chopped mushrooms with the shallot. When the shallot begins to caramelize, add the cream and let it reduce. With wet hands, take a portion of the malfatti mixture and shape it into a cylinder, then flatten slightly with the palm of your hands. In a saucepan with boiling salted water, cook the malfatti. When they begin to float, cook for 1 more minute and remove. Add the malfatti to the pan with the sauce so they are well coated. Serve.