Summary

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

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Instructions

1. Wash purslane, spin dry and finely chop. Peel and finely chop the onion and fry in a little butter until translucent.
2. 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.
3. 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.
4. 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.
5. This goes well with ciabatta or bâtard.