Swiss Chard Malfatti with Sage Brown Butter

A Housewife's Culinary Adventure: Swiss Chard Malfatti

The aroma of browned butter and sage filled my kitchen, a comforting scent that promised a delicious meal. Today, I'm sharing a recipe that’s become a family favorite: Swiss Chard Malfatti with Sage Brown Butter. It sounds fancy, I know, but trust me, it’s surprisingly manageable, even on a busy weeknight. The name itself, "malfatto," meaning "badly made" in Italian, speaks to the rustic charm of these little dumplings. They're delightfully imperfect, each one slightly different in size and shape, adding a touch of homey elegance to the plate.

I love the earthy flavor of Swiss chard, but I understand that prepping it can be a bit tedious. Honestly, on some nights, convenience wins. If you're short on time, frozen spinach is a fantastic substitute. The flavor won't be exactly the same, but the creamy texture and overall dish are still stunning. The key is in the technique – squeezing out every drop of excess moisture is crucial for achieving those perfectly tender malfatti. I've experimented with different methods over the years, and honestly, a double layer of cheesecloth is the only way to get it truly right. Don't substitute a kitchen towel; your towel will be stained forever!

The real magic happens with the sage brown butter sauce. The nutty, slightly caramelized butter paired with the fragrant sage is the perfect complement to the delicate malfatti. It’s a simple sauce, but oh-so-satisfying. I’ve found that thinly sliced sage leaves give the best flavor and texture – almost crispy when properly browned. And don't forget the Parmesan! A generous sprinkle adds the perfect salty, sharp note to finish the dish.

Beyond the Recipe:

This recipe isn't just about the food; it’s about the process. The kneading of the dough, the careful rolling of each malfatto, the sizzle of the sage in the butter – these are the small moments of mindful cooking that bring joy to my kitchen. It's a chance to disconnect from the daily grind and connect with something nourishing and creatively satisfying. This recipe is perfect for a cozy weeknight dinner or an impressive weekend brunch. If you have some extra time, you can prepare the malfatti ahead of time, then freeze them for a truly convenient meal on another day.

Tips and Variations:

• For a vegetarian option: Use a vegan butter substitute and plant-based ricotta.

• Add some zest: A little lemon zest in the malfatti dough adds a surprising but delightful brightness.

• Spice it up: A pinch of red pepper flakes in the sage brown butter provides a subtle kick.

• Get creative with herbs: Experiment with other herbs in the brown butter, such as thyme or rosemary.

• Serve with a side: These malfatti pair beautifully with a simple side salad or roasted vegetables.

So, gather your ingredients, put on some music, and get ready to embark on a culinary journey. The result? A dish that’s as comforting as it is delicious – a testament to the simple pleasures found in the kitchen. Enjoy!

Ingredients List

1 large egg

Freshly ground black pepper

Cheesecloth

1/2 cup (1 stick) unsalted butter, divided

6 bunches swiss chard, center ribs and stems removed (about 2 1/2 pounds), or two 10-ounce packages frozen chopped spinach, thawed

2 teaspoons kosher salt plus more

1 1/4 cups whole-milk ricotta, drained

4-5 large egg yolks

1/4 cup all-purpose flour plus more

12 sage leaves, thinly sliced

Finely grated Parmesan

Step-by-step

• 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.