Postelein (purslane) Malfatti
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g purslane (Postelein)
- 150 g ricotta or cream curd
- 50 g parmesan, freshly rated
- 150 g wholemeal spelled flour
- 100 g butter or mararine
- 1 egg yolk (yolk)
- 1 small onion (s)
- salt and pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Wash purslane, spin dry and finely chop. Peel and finely chop the onion and fry in a little butter until translucent.
- Mix the ricotta or quark until creamy. Add purslane, onions, egg and spices and stir. Gradually add the flour until a smooth dough is formed.
- In the meantime, bring the salted water to the boil in a larger saucepan. Cut off small dumplings with 2 tablespoons and cook in portions in boiling salted water, they are ready when they swim up.
- Grease an ovenproof dish with butter or margarine, put the Malfatti in the dish and drizzle with the remaining butter. Put in the hot oven for approx. 5 - 8 minutes at 200 degrees. Sprinkle with freshly grated parmesan and serve immediately.
- This goes well with ciabatta or bâtard.
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