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Malfatti ( Graziano Cominelli, Rione St.Eufemia / at Brescia)

Posted 24/09/2009 | 18:16

150 Gramm fresh ground Parmesan

2 eggs

1 eggyolk

100g butter

200g flour

2 small onions

2 cloves garlic

salt and pepper

Chop onions and garlic and sweat in a pan with butter. Remove pan, let cool a bit and stir in the Parmesan, eggs and yolk. Season . Slowly stir in the flour until you have a smooth dough.

Season again to taste.

Heat 2 ltr of salted water in a large pot. From the dough form small dumplings, using two spoons or your hands and put them into the boiling water. When they rise to the surface they are ready.

Take the Malfatti out and put them in a casserole. Heat the rest of the butter and pour over the Malfatti. Sprinkle with Parmesan and put into the oven, preheated to 175 degrees Celsius. After 10 minutes remove and serve.

Bon Appetit!