*  Exported from  MasterCook  *
 
                   MALFATTI CHEESE AND SPINACH DUMPLINGS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 and remove the stems.  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. 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 fall apart). Finely chop the leaves
        Mash the ricotta and stir in the eggs, half the parmesan, salt,
   pepper, nutmeg and spinach.  Work very well, shape into balls the size of a
   walnut and roll in flour.
        Fill a large saucepan halfway with water, bring to the boil and very
   carefully drop in the dumplings. Keep the water barely simmering until the
   rise to the surface - they do so very quickly.
        Lift them out very carefully with a slotted spoon and serve very hot
   with melted butter and the remaining parmesan.
  
 
 
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