Ricotta, Ramp, and Young Kale Malfatti with Rosemary Browned Butter
Mellow fresh ricotta and sweet butter counter-balance ramps’ spunky nature. The result is a rich milky dumpling with a pitch-perfect note of green garlic.
Ingredients
- 8 tablespoons unsalted butter, cubed
- 2 sprigs fresh rosemary, snipped into 3-inch lengths
- 9 ounces Tuscan kale, ribs removed, to yield about 6 ounces raw (or 5 ounces baby kale)
- 3 tablespoons finely chopped ramp leaves (about 12 leaves)
- 1½ cups grated Parmesan (about 2 ounces), divided
- 1 cup fresh ricotta
- 2 egg yolks
- ½ teaspoon salt
- 8 scrapes fresh whole nutmeg (or a generous pinch of ground)
- ½ cup all-purpose flour (about 2 ounces), plus more for dusting
Instructions
- In a stainless-steel saucepan, heat the butter over medium heat, swirling occasionally, until foaming subsides. Continue to cook, stirring occasionally, as the milk solids begin to sputter, then brown, and the butter becomes aromatic. Add the rosemary, lower the heat, and cook, turning the sprigs, for about 1 minute more. Transfer the browned butter and rosemary to a small heatproof bowl. Remove the rosemary before serving.
- In a pot of boiling, salted water, blanch the kale until just tender, about 1 minute; drain and cool slightly. Squeeze the kale well, and finely chop.
- Transfer the kale to a large, wide bowl, fluff to loosen, and toss with the ramps. Add 1 cup of the Parmesan, the ricotta, egg yolks, salt, and nutmeg, and stir just to combine. Add the flour, and stir to incorporate.
- Bring a large pot of salted water to a boil. Generously dust a baking sheet with flour. Using a tablespoon or a ½-ounce scoop, scoop and drop the mixture onto the floured pan. Working with a few at a time, lightly dust the mounds with flour, and shape into rough ovals. You’ll have 24 to 30 ovals.
- Working in batches, place the malfatti into the boiling water and cook, flipping once, for approximately 4 minutes; remove with a slotted spoon. Serve drenched in browned butter and generously sprinkled with Parmesan.
PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
Welcome to Northern Italy! Let’s pair this wonderful dish with local wines, and we have two choices; we can complement or contrast. Barbera’s bright acidity and red fruit flavors will complement the richness of the dish. But to contrast, get a fruity Trebbiano di Soave or a Garganega.
