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Malfatti Steam-Boat Style

Malfatti al vaporino

 

It is a frugal dish traditionally cooked by peasants in the Emilia and Romagna areas. In the countryside around Bologna, this spinach gnocchi dish was served in an earthenware tureen, with rabbit chasseur and baked potatoes.

Difficulty: Medium

Ingredients: 3 eggs, 350 g of flour, 150 g of fresh bacon, 1 small onion, salt, pepper, 1 tbsp. of tomato purée. Serves 6.

Preparation: prepare a mixture with the onion and bacon, fry slowly on a low heat, add water and the tomato purée. Allow to simmer for at least an hour. In the meanwhile, put the flour on the pasteboard, make a well, then add the eggs and a pinch of salt and work into a very firm dough: cut it in large slices and air dry. Once dried, mince them with a knife or a crescentshaped mincing knife, reducing them into bits half the size of a grain of rice and sieve them, thus obtaining the “malfattini”. Alternatively, you can leave the dough whole and grate it directly. Add as much water to the onion and bacon mixture as it is required to obtain a broth (mad), adjust salt and cook the “malfattini” in it, serving piping hot.

Notes: in the old days the dough was made using water and flour only, without eggs, to save time.

Suggested white wine Pinot Bianco dei Colli bolognesi

 

 

Recipe sent by: Federica Fabbri - Bologna

Last modified May 04, 2011

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