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- 6 bunches Swiss chard, center ribs and stems removed (about 2 1/2 pound), or two 10-ounces packages frozen chopped spinach, thawed
- 2 teaspoons kosher salt plus more
- 1/2 cup (1 stick) unsalted butter, divided
- 1 1/4 cups whole-milk ricotta, drained
- 1/4 cup all-purpose flour plus more
- 12 sage leaves, thinly sliced
- Freshly ground black pepper
If using Swiss chard, fill a large bowl with ice water. Cook chard in a large pot of boiling salted water until tender but still bright green, about 4 minutes. Using tongs, transfer to ice water; let sit until cold.
Squeeze chard dry. Transfer to a large double layer of cheesecloth; gather ends and squeeze to thoroughly wring out liquid (be sure to use cheesecloth; the chard will stain a kitchen towel).
Pulse chard in a food processor until minced, about 30 seconds. Return chard to cheesecloth; wring out again to remove any remaining liquid. (If using spinach, squeeze dry with your hands.)
Transfer chard to a large bowl. Melt 1/4 cup butter in a small saucepan over medium heat. Add melted butter, ricotta, 4 egg yolks, egg, 1/4 cup flour, and 2 teaspoons salt to chard. Using an electric mixer, beat until a dough forms, 1-2 minutes. Alternatively, knead ingredients by hand in a large bowl until mixture holds together when lightly pressed.
Cook 1 golf ball-size sample portion of dough in boiling salted water for about 5 minutes (to check for texture and seasoning). Taste sample; adjust seasoning if needed. If sample falls apart in the water, mix 1 more egg yolk and 1-2 tablespoons flour into dough until it holds together.
Lightly flour a rimmed baking sheet. Scoop out scant 2 tablespoons dough; dust with flour and roll between your palms to form an oval-shaped malfatto; place on sheet. Repeat with remaining dough to form 24 malfatti. DO AHEAD Malfatti can be formed 2 weeks ahead. Freeze on baking sheet, then transfer to a resealable plastic freezer bag. Keep frozen.
Working in 2 batches, cook malfatti in a large pot of boiling salted water until cooked through, 6-8 minutes per batch (8-10 minutes if frozen). Drain and transfer to a plate; tent with foil to keep warm.
Meanwhile, heat remaining 1/4 cup butter in a large skillet over medium heat. Add sage and cook until butter foams and begins to turn brown and sage becomes crispy, about 30 seconds. Season sage brown butter with salt and pepper. Divide malfatti among plates; spoon sage brown butter over. Sprinkle with Parmesan.
Nutritional Content6 servings, 1 serving contains:Calories (kcal) 340Fat (g) 27Saturated Fat (g) 16Cholesterol (mg) 260Carbohydrates (g) 13Dietary Fiber (g) 3Total Sugars (g) 2Protein (g) 14Sodium (mg) 1140Reviews Section
The original recipe called for sage leaves to be gently cooked in some butter along with the boiled dumplings. I tried this and wasn't crazy about it, but I left the sage leaves in the pictures because they looked pretty. You can certainly try adding some sage leaves to the butter as the dumplings cook if you try it, let me know how you like it. I was kind of thinking that rosemary might work well, and I was also thinking that olive oil rather than butter might be nice. But whether you use herbs or not, you should definitely add pine nuts they weren't in the original recipe, but in my opinion, they made the dish. And one last change--I used less butter than the original recipe called for because the original recipe called for a total of 16 tablespoons, which I just couldn't do.
- 1 pound ricotta
- 1 tsp Kosher salt, plus more to taste
- 2 bunches Swiss chard (about 2 pounds), tough inner stems removed
- 1 10 oz box frozen chopped spinach, defrosted (or two more bunches Swiss chard--that's what the original recipe called for)
- 6 tablespoons butter, melted
- 1/4 flour, plus more as needed
- 1/2 teaspoon freshly grated nutmeg
- 4 egg yolks
- 1 egg
- Freshly ground black pepper
- 2 tablespoons butter
- A handful of pine nuts
- Optional: 24 sage leaves
Bring a large pot of salted water to a boil and add chard cook until tender, about 3-5 minutes. Drain chard and let cool. Squeeze chard with your hands to expel liquid. Place chard and spinach in a tea towel and squeeze to remove as much water as possible.
Transfer the chard and spinach to a food processor and pulse until finely chopped. Transfer chard to a large bowl along with the ricotta, 1 teaspoon salt, melted butter, flour, nutmeg, egg yolks, and egg. Season with pepper and mix until smooth.
Test one dumpling--in a large pot of salted water, cook the dumpling until it floats to the surface. If it falls apart during this process, add more flour. Also taste the dumpling for seasoning, and adjust as needed. Using 2 spoons, shape 1 teaspoon at a time into an oval (like making a quenelle). Place the dumplings on a lightly floured baking sheet.
If you're not cooking the dumplings immediately, freeze them at this point. Later, when you would like to cook them, just throw them in a pot of boiling water--there's no need to defrost them first.
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the pine nuts (add the sage leaves at this point if you would like to use them) and dumplings and cook, tossing frequently, until the pine nuts and dumplings are nicely browned. Serve.
INSALATA DI CRUDO
The assertive bite of hearty winter greens is the perfect complement to tangy mushrooms and crisp, salty prosciutto.
1 head radicchio, cut into 1/4-inch wedges
1/2 small head escarole, torn into small pieces
2 ounces prosciutto, roughly chopped
1/2 cup marinated mushrooms (from a jar or olive bar), halved or quarter if large
2 ounces Grana Padano or Parmigiano-Reggiano cheese
Freshly ground black pepper
Arrange radicchio and escarole in a large serving bowl.
Heat a small nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 2 to 3 minutes.
Sprinkle warm prosciutto and mushrooms over salad. Shave cheese over the top. Drizzle with oil, and sprinkle with salt and pepper.
Makes one 9- or 10 inch pie, 12 servings
1 1/4 cups (5 1/4 ounces) pastry or unbleached all-purpose flour
1 teaspoon nonfat dry milk (optional, but helpful for browning and tenderness)
8 tablespoons (1 stick, 4 ounces) cold butter
1 teaspoon vanilla extract
1/2 teaspoon grated lemon rind or a few drops of lemon oil
3/4 cup (1 ounce) unbleached all-purpose flour
3/4 cup (5 1/4 ounces) granulated sugar
2 pounds (4 cups) whole-milk or part-skim ricotta cheese, drained if necessary*
1 teaspoon vanilla extract
1/4 teaspoon lemon oil or 1 tablespoon grated lemon rind
CRUST: In a medium-sized mixing bowl, whisk together the dry ingredients, then cut in the cold butter. Whisk together the egg yolk, vanilla, and water and stir into the dry mixture the dough should be crumbly but hold together when squeezed.
Roll the dough into a 13- to 14-inch circle. Roll from the center out in firm strokes don’t overwork the dough. Transfer dough to a 9-inch removable-bottom cheesecake pan, or 9- or 10-inch springform pan. The dough is fragile, so you will probably have to patch up holes and tears that occurred as you were trying to get it into the pan. Don’t worry these won’t show. Press the dough all the way up the sides of the pan. Place pan in refrigerator to chill while you make filling.
Preheat the oven to 350 degrees F.
FILLING: In a large mixing bowl, combine flour, sugar, ricotta cheese, eggs, vanilla, and lemon oil. Mix slowly but thoroughly you don’t want to beat air into the filling, but you do want to combine the ingredients well.
Remove chilled crust from refrigerator and brush with a bit of milk on bottom and sides. This will help prevent crust from becoming soggy. Pour filling into crust. Place pie on the bottom rack of the oven and bake for 1 hour. Turn oven off and leave pie in oven an additional 30 minutes. Remove from oven and place on a wire rack to cool completely. When cool, remove from pan and dust with confectioners’ sugar. Serve pie at room temperature, or refrigerate if you wish to serve it later.
1 stick butter
2 c. sugar
5 egg yolks
1 c. chopped nuts
1 tsp. vanilla
1/2 c. Crisco or other shortening
2 c. plain flour
1 c. buttermilk
1 tsp. soda
1 sm. can Angel Flake coconut
5 egg whites, stiffly beaten
Cream butter, shortening. Add sugar and egg yolks and beat well. Add flour and soda, which have been sifted together, alternately with buttermilk. Stir in vanilla and add nuts and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 25 minutes.
FROSTING FOR ITALIAN CREAM CAKE:
8 oz. cream cheese, room temperature
1 stick butter, room temperature
1 box powdered sugar
1 tsp. vanilla
1 c. nuts, optional
Mix all ingredients together and spread on layers and top of cake
I like to sprinkle on top of the cake candied orange zest .
BISCOTTI (ITALIAN HARD COOKIES)
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend . Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain .
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
The Best Italian Restaurants in NYC
New York City's abiding love of Italian food extends well beyond pizza. Including informal trattorias, old-school red sauce institutions and refined Michelin-starred establishments, here are our picks of the Big Apple's very best Italian restaurants.
Chef Andrew Carmellini and crew may have launched numerous restaurants since Locanda Verde (which counts Robert De Niro as one of its partners) opened in 2009, but there's no replicating their firstborn's inherent loveliness. Sprawled across the ground floor of the Greenwich Hotel (and spilling into the bucolic courtyard), it remains an all-day destination for nibbles of sheep's milk ricotta speckled with sea salt and herbs, light and bright Atlantic halibut with lemon conserva and artichoke vignarola, and rustic and endearingly humble pasta plates such as paccheri with "Sunday night ragu" or the dish dubbed My Grandmother's Ravioli.
Though big sib Charlie Bird has drawn praise for pasta, the menu at this equally hip follow-up is more unabashedly Italian. It maintains a delectable Mediterranean through line from small to large plates (summer peppers with anchovies and Italian oregano, lobster paccheri, black sea bass with burst cherry tomatoes) and dedicates an entire section to wood-fired pizzas as well. Granted, you'll spend up to $30 on a pie, but that stunner will be anointed with littleneck clams, broccoli rabe and cream.
Angie Rito and Scott Tacinelli used the success of their speakeasy-style pop-up, Dinnertable &mdash and its shareable pinwheels of lasagna &mdash as a springboard to open this contemporary red-sauce spot that's been awarded two stars by The New York Times. Drawing on their Italian-American backgrounds and their stints at eateries like Torrisi Italian Specialties and Quality Italian, the married team turns standards like spaghetti and meatballs on their heads. Instead of the expected versions, you'll find oversized tubes of garganelli dunked in broken meatball ragu, a Caesar salad-inspired assemblage of spicy chrysanthemum leaves spiked with garlic and sesame and showered in shredded Parmesan, and smoked mussels sauced with Peroni beer and flavored with pimenton.
After Missy Robbins earned her stripes as executive chef at Chicago's Spiaggia and NYC's A Voce, Lilia cemented her status as a queen of Italian cuisine. Adulation from The New York Times (which awarded the restaurant three stars) and the James Beard Foundation (which gave Robbins the Best Chef NYC award) attests to the supremacy of her cacio e pepe fritelle , veggies with warm bagna cauda, and saffron-tinted agnolotti dripping with dried tomatoes and honey. Yet the power of Lilia is probably best expressed by the fact that it's just as difficult to nab a table there now as it was the day it opened in 2016.
Lupa Osteria Romana
While many Italian restaurants plumb multiple regions for inspiration, single-subject Lupa homed in on Rome. Practically part of the fabric of lively, artsy Greenwich Village since opening in 1999, the convivial trattoria wouldn't be out of place in Piazza Navona, either. Thank the classic antipasto of tomato-braised tripe for that, along with primi like bucatini all'amatriciana and rigatoni alla Norma, and secondi such as saltimbocca or lamb scottadito.
Al Di La Trattoria
Widely credited with positioning Brooklyn as a restaurant destination when it opened in 1998, Al di La essentially laid the blueprint for all the intimate, independently owned, walk-in-only eateries to come. But while a hyperfocus on seasonality (not to mention a new wave of young, easily distracted diners) has inspired most of its descendants to change menus by the second, Al di La has staunchly refused to rewrite its own playbook. That means you can still find 1998-era favorites, such as Swiss chard malfatti with brown butter and sage, red beet casunziei peppered with poppy seeds, and supple braised rabbit delectably slumped over wrinkled black olives and heaps of creamy polenta.
Café Altro Paradiso
The sophomore effort from the team that launched the critically acclaimed Estela (famously patronized by the Obamas during a New York visit), this all-day cafe conveys the unique sensibilities of Chef Ignacio Mattos, who learned to cook from his Italian grandmother while growing up in Uruguay. He also studied under grill master Francis Mallmann, which means his most-compelling dishes owe very little to tomato sauce. Think sausage over potato salad with Dijon mustard, pork chops atop butter beans and caramelized fennel, and sizzling steak teamed with blue-cheese butter and beets.
L&B Spumoni Gardens
When a restaurant has existed since 1939, you better believe it has found a way to evolve with the times. L&B is still a draw, not only for spumoni but also for its often replicated but never duplicated square pies &mdash especially during summer, when downing sheets of pizza in the courtyard is practically a Brooklyn tradition. And it excels at abundantly portioned red-sauce favorites (baked ziti, spaghetti and clams), doled out in the lavishly appointed dining room. But L&B's real secret weapon is its scarcely advertised Chef's Table, priced per person and served family style: $50 to $70 will buy you an extravagant, off-menu feast consisting of an endless array of courses such as Roman-style roasted artichokes, scallop and orzo-stuffed lobster, and "dueling" fried and cocktail shrimp.
It takes a lot to replace the seminal Franny's in the hearts, minds and stomachs of its faithful patrons. But if anyone could take over the literal and figurative space left by Park Slope's modern Italian trailblazer, it's Joe Campanale, who's also proved a formative force in New York's dining scene. After becoming one of the youngest sommeliers in the country when he took that post at Babbo in 2003, he went on to open local Italian power trio Dell'anima, L'Artusi and Anfora. All that is to say &mdash as evidenced by his first Brooklyn-based project, Fausto &mdash he knows his way around a Mediterranean kitchen and wine list. Chef Erin Shambura employs Franny's old wood-burning ovens not for pizzas but for whole roasted porgy, blistered tomatoes for ravioli, and chicken with spring onions, all of which are accompanied by inspired wine pairings from Campanale.
Though the Major Food Group has become synonymous with high-profile, pricey projects (including multiple venues in the revamped Four Seasons, and its own elevated red-sauce restaurant, Carbone), Parm is the unassuming sandwich spot that started it all in 2011. You won't need to blow a paycheck on the textbook Italian combo heroes or gold-standard chicken Parm. And the iceberg-based Sunday Salad, fusilli with meat gravy and pork Milanese are served sans irony and surge pricing.
Many consider Marea, one of only a handful of NYC eateries with two Michelin stars, Chef-Owner Michael White's crown jewel &mdash especially if one's tastes run to impeccably prepared seafood. With a name that translates as "tide" in Italian, Marea is a veritable wonderland of undersea delights, such as Mediterranean red prawns kissed with market chiles and capers, or an Adriatic seafood soup with scallops, bass and clams, and a glorious succession of pastas, including the justly lauded fusilli with red wine-braised octopus and silky slips of bone marrow.
Marrying leisurely European elan with on-the-go NYC chic, Il Buco has held court in NoHo for more than 20 years. And it hasn't achieved that staying power through Instagram &mdash although the fact that owner Donna Lennard is also a taste-making art collector certainly doesn't hurt. It's that this place is simply indispensable to the neighborhood, whether for a romantic supper of egg tagliatelle with lobster mushrooms and expertly executed negronis at the original location, or a leisurely lunch of baked-on-premises bread and housemade salumi at its sister restaurant Il Buco Alimentari e Vineria.
The fact that its name (Italian for "little pig") is Danny Meyer's nickname would lead you to believe that Maialino is one of the restaurant impresario's most-personal projects. Splitting the difference between his swank Union Square Cafe and his everyman franchise, Shake Shack, the Roman soul-food spot exudes casual elegance. Look for inspired yet approachable offerings during breakfast (scrambled egg carbonara), lunch (porchetta panini), dinner (crab and jalapeno tagliolini) and even late night &mdash from 10 to 11:30 p.m., charred suckling-pig hearts sell for $9 at the bar!
As longtime leader of the esteemed Rubirosa, Al Di Meglio already boasts serious pizza cred. But at his wood-fired Barano in Williamsburg, he's demonstrated facility with the entire Italian canon &mdash composing glorious antipasto platters of house-baked farro sourdough, seasonal pickled giardiniera and stretchy stracciatella, along with pappardelle striped with squid ink and mounded with tuna belly Bolognese, and meatballs made with 21-day dry-aged beef.
The embodiment of a red sauce joint, the basement-level Sam's &mdash with its throwback signage, plastic tablecloths, wooden telephone booths and cracked-leather banquettes &mdash hasn't changed an iota since opening in 1930. That makes it a reassuring relic of old "South Brooklyn" in widely gentrified and prettified Cobble Hill. You don't need to wait hours to be seated and to be served affordable, unfussy fare such as massive and molten calzones, gleefully gloppy eggplant Parm, and truly legit pizzas, delivered by servers who are lovably gruff instead of off-puttingly snooty.
It's no accident that you'll find the same cast of culinary characters revolving around NYC's best Italian restaurants. Case in point: Scampi is owned and run by the talented PJ Calapa, one of Michael White's most-valued right-hand men. And Calapa's debut solo venture, opened in 2017, has already asserted itself as a rising star on the local Italian scene, blessing the Flatiron District with Southern Italian-style seafood selections such as the eponymous Langoustines "Scampi," grilled head-on and slicked with butter, parsley and lemon.
What the heck do I do with all this swiss chard?
I keep getting a HUGE bunch of swiss chard in my CSA and I just don't really know what to do with it. Last time I blanched it, then sauteed it with bacon and garlic and that was pretty good but I don't want to do that every time.
Help! I prefer simple, few ingredient type things.
Kimchi. Any good Korean cook would chop it up and pack it away with garlic and red pepper paste. You can probably also make some interesting sauerkraut with it. Or try this:
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Microwave polenta (or regular polenta but microwave it's easy to do a serving for 1)
stir in butter, parmesan, chopped greens, sundried or fresh tomatoes, etc. Anything that might go into an omelet.
I lived on this last summer for lunch. If you time it right, you can even soft cook an egg in a well on top. If you screw up the timing, it's a mess.
Sausage, bean, greens soup is a classic. It's a clean-out-the-fridge soup too. Freezes better with kale, but will do ok with chard.
Would be good as a base for spaghetti sauce if you wanted to cut back on the noodles.
If you have more than you will use, blanch it in boiling water, chop, squeeze the water out, divide into serving portions and quick freeze on a baking tray, then put the portions into something freezer worthy. I use a small bowl to shape them, they look like green hockey pucks. Can do with spinach, kale, etc., or mixes.
flavor affinities: onions, leeks, garlic, chorizo, tomato, ham, butter, beans, tuna, salmon, lemon, pinons, othe nuts.
Could make a pretty dang good pasta, potato or rice salad, cook the starch, add the chard in the last few minutes of cooking, drain it all down, and mix in some goodies from that list.
Blogging about homesteading, photography and living in a small Utah town | Growing mostly cider apples at Stray Arrow Ranch
Anything you can do with spinach you can do with chard:
Seed the Mind, Harvest Ideas.
OK so starting from the point I don't know if you have ricotta cheese in the States. its a fresh cheese I really don't know how its done, a few friends do it, and I use in the kitchen. for sure someone does it
Anyway you take 600 gr of swiss chard or spinach, I love swiss chard for its flavor. let it cook in a pan with some salt so it gets the water out and if not well cooked add some water. When it's cooked put some butter and a chopped onion. make it still cook so it flavors up, then you let it cool. you take 200 gr of ricotta cheese mix it with the cooked swiss chard that you cut with scissors or knife. you can add pepper, nutmeg, and salt if necessary I use little in the kirchen. add some flour 200 gr, use whatever flour you like, it really serves just to keep it together and maybe you can put less, I actually just put some in and mix it feeling the texture.
then an egg. Mix it well. you make small balls with a spoon, one at a time and pass them in the flour, then you put the ball in hot boiling water. you can put more than one ball in the water they are cooked when they come to the surface.
you put them in a baking tin (?, its so difficult to translate recipes, urghhh), something thast goes in the oven, with butter and sage, that you previously have singning in a pan ( this is a story I have to tell: in Italy we say butter sings when you put it in a pan, and it starts to sizzle, and that is when you have to take it off the fire, or put the ingredients in, and in this case sage, that you make cook for very little just has to free its flavor), pass it in the oven for five minutes with parmesan or similar on top, or you put it with tomato salsa on top and the cheese for 5/10 minutes and then eat it all up
These are called Malfatti here in Italy, and they are the filling as for the ingredients of ravioli filled pasta.
it seems long but it actually takes half an hour for that amount of swiss chard I wrote.
Manhattan (page 32)
From Bon Appétit Magazine, December 2012 Bon Appétit Magazine, December 2012
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- Categories: Cocktails / drinks (with alcohol) American
- Ingredients: rye whiskey sweet vermouth Angostura bitters
Malfatti (Ricotta and Swiss Chard Dumplings)
Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) » Todd Coleman
What is the Best Sauce for Gnocchi?
There are countless recipes for gnocchi, so determining which one is best is a tough call. Because of their shape — small squat shells with ripples — gnocchi are especially good for thick sauces but they&aposre also delicious just drizzled generously with brown butter and a little sage, or with a creamy gorgonzola sauce.
Gnocchi primavera are made with potato gnocchi and crisp spring vegetables, such as asparagus, peas or snow peas, but you can also add zucchini, broccoli, and other vegetables.
Gnocchi sorrentina are gnocchi baked in thick tomato sauce and topped with lots of cheese, typically mozzarella.
Gnocchi Bolognese are, as the name indicates, gnocchi in a rich meaty Bolognese sauce.
USA – White Chocolate Bread Pudding with Bananas and Rum Sauce
This decadent take on an iconic New Orleans dessert, from Mat & Naddie’s Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.
This recipe first appeared in our December 2012 issue along with Ben Mims’s story Beyond the Pale. Click here for the recipe.
Around the World in Our Best Dumpling Recipes
Though they come in all shapes and sizes, dumplings are a near-universal culinary constant: almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes, and sizes. Chinese dumplings may be the best known: we’re a fan of both the steamed dumpling recipes as well as the fried. But there are plenty more to explore, whether it’s the empanadas of Argentina or even Italy’s ravioli (we’re using a loose definition here, folks). From Europe to Asia and beyond, we’ve rounded up our favorite dumpling recipes from all over the world.