Tag: Semolina

Malfatti di Spinaci e Ricotta Keeps the Vampires Away

Cheese European Italian Pasta Regional Cooking Vegetables Baroness Tapuzina

Well, not really, but fresh garlic on your front porch does!

This past Friday I went to Mahane Yehuda Market in Jerusalem with two foodie girlfriends, Mimi from Israeli Kitchen and Sarah from Foodbridge. We had a great time exploring the market finding all sorts of goodies to try. I came home with fontina, mahleb, pear cider from Normandy, a loaf of currant and walnut bread, artichokes, and 6 kilos of braided fresh garlic. I thought Mr. BT was going to kill me for buying so much garlic, but his Hungarian side was pleased as a peasant in the countryside. I thought my car was going to smell like a Romanian kitchen, but it wasn’t too bad, or maybe I just like the smell of garlic. We hung the beautiful braid on our shady front porch to dry.

I am always looking for quick dishes to make during the week and I had some ricotta and spinach I bought to use during Passover, but never got around to using. So, I used them to make a very quick, light and delicious Italian dish called Malfatti. It is a Tuscan dish made with ingredients that are used to fill ravioli. In fact it was probably concocted when someone had made too much ravioli filling. There are various versions of this dish, including one served with a brown butter and sage sauce, but I served mine with a tomato and fresh garlic sauce. They are like little soft pillows in your mouth, but without having to pick the feathers from between your teeth.

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Malfatti di Spinaci e Ricotta
(Spinach and Ricotta Malfatti)
Ingredients
  • 500 g 1lb ricotta
  • 2 cups chopped frozen spinach thawed and moisture squeezed out
  • 100 g 1/2 cup butter, melted
  • 1/4 cup semolina plus more for shaping
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 4 large egg yolks
  • 1 large whole egg
  • Freshly ground black pepper
  • Parmesan cheese
Instructions
  1. Put a teaspoon of semolina into a narrow wineglass. Drop in a ball and swirl until it forms an oval. Repeat. (You may need to add more semolina) You can freeze them at this point.
  2. Bring a pot of salted water to a boil. Drop in the malfatti and cook until they float, about 8 minutes. (If frozen, 10 minutes.) Drain malfatti and place on plates or in a flat bowl. Serve with tomato sauce or a brown butter and sage sauce, and grated Parmigiano-Reggiano or Grana Padana

Couscous Lesson

Algerian Moroccan North African Regional Cooking Side Dish Tunisian Baroness Tapuzina

Several weeks ago Raizy, the daughter of a good friend of mine taught me and her mother how to make couscous. Raizy married into a Tunisian/Moroccan family and learned how to make couscous from her mother-in-law. I have wanted to learn how to make couscous ever since I bought Paula Wolfert’s Couscous and Other Good Food from Morocco. I love North African food and have always used instant couscous and always felt like I was cheating. I thought it would be too complicated to make, but after my lesson, it really isn’t that hard. It is a bit time consuming, but you can make it in advance and keep it in the freezer. My husband made a vegetable tagine and we used one of our two packages of couscous. It was delicious. I am saving the other one for when we move to our new home next month. Unfortunately, I forgot to take pictures of the vegetable couscous, but I promise I will feature the couscous in February.

Thank you Raizy and Miriam, I really enjoyed our “Girls Night Out”.

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Raizy's Couscous
Ingredients
  • 1 kg 2.2lbs white semolina
  • 1 tablespoon salt
  • 1/3 cup canola or light olive oil
  • 5-1/4 cups water
Instructions
  1. Couscousier
  2. Fill 1/4 of the bottom of a couscousier with water and place on medium heat.
  3. Cornmeal Texture
  4. Place 1kg of semolina in a very large bowl.
  5. Oil and Mix
  6. Mix the salt into the oil and drizzle over the semolina.
  7. Cornmeal Texture
  8. Mix with a hand-held mixer until you get a cornmeal consistency.
  9. Thicker Cornmeal Consistency
  10. Slowly drizzle 1-1/4 cups of water to the semolina mixture and mix with a mixer until you get a thicker cornmeal mixer. Let the mixture rest for five minutes.
  11. Sifting 1
  12. Sift the semolina in a second very large bowl and set aside any lumps that you cannot breakdown.
  13. Couscousier Inside
  14. Steam Couscous
  15. Place the mixture in the top of the couscousier and steam for 30 minutes over medium heat.
  16. Steamed Couscous
  17. Pour into a very large bowl and let cool. Then add 4 cups of water, stir in with a wooden spoon and let the mixture rest until all of the water has been absorbed. Sift again, removing any lumps and steam for an additional 30 minutes on medium heat. Pour into a large bowl and let cool.
  18. Fine Consistency
  19. Sift the mixture and place in plastic containers or use right away. You can keep the couscous in the freezer for a couple of months or in the refrigerator for three or four days.