Paneery Malfatti in Tomato Sauce
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#dishname - Paneery Malfatti in Tomato Sauce
Malfatti literally means “poorly made” in Italian, the result is still guaranteed, delicate little dumplings are soft, pillowy and pillowy, loaded with spinach and cheese and served in a puddle of tomato-garlic sauce.
Ingredients
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150 gms paneer
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250 gms spinach
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25 gms flour
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25 gms semolina
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40 gms parmesan cheese, finely grated
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1 pinch nutmeg
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As per taste salt
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1 tsp olive oil
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1 can San Marzano tomato (200 gm)
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1 onion
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As required Black pepper powder
Cooking Instructions
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1
To make the malfatti:
Blanch the spinach in boiling water with a little salt, drain well, and chop finely. -
2
In a large mixing bowl, combine the chopped spinach, paneer, flaxseed gel, grated cheese, flour, semolina, salt and nutmeg. Stir until everything is well incorporated.
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3
To form the malfatti, lightly flour your hands, and press the dough into small round balls.
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4
Prepare a large pot of boiling salted water, and carefully place the pasta into the pot with a large spoon. When they rise to the surface, they are done.
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5
Turn off the heat, leaving them in the pot a few minutes longer, and then remove them from the water with a slotted spoon.
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6
To make the tomato-garlic sauce:
In a large saucepan, heat the olive oil and cook the onions over medium heat, stirring frequently, for 4-5 minutes. -
7
When the onions are soft and transparent but not brown, add the garlic and cook for another 1-2 minutes, stirring constantly.
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8
Stir in the tomatoes, salt and pepper. Bring the sauce to a boil, turn the heat to low and simmer for 30 minutes.
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9
Serve the malfatti on a bed of the tomato sauce.
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