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Credit: Dan Van Rite, Executive Chef, Hinterland, Milwaukee
The National Culinary Review, May 2015
2-3 T. butter, divided
½ cup white onion, diced
5-6 cups (about 7-8 oz.) nettles (tips only) or spinach leaves
2 T. parsley, chopped
2 T. fresh tarragon, chopped
Salt and pepper, to taste
1½ cups panko breadcrumbs
1 cup (4 oz.) Wisconsin SarVecchio® Parmesan, grated + additional for serving
2 T. lemon rind, grated
Olive oil, as needed
1) In small skillet, melt 1 T. butter over medium heat. Cook onion 3-4 minutes, or until tender. Set aside.
2) Bring large pot of water to a boil. Plunge nettles into water; cook 4 minutes, or until tender. Drain; plunge into bowl of ice water to cool. Drain well. Place in clean tea towel; squeeze and wring out as much liquid as possible. Coarsely chop.
3) In large bowl, whisk eggs until blended. Add onion, nettles, parsley, tarragon, salt, pepper, breadcrumbs, 1 cup Parmesan and lemon rind. Mix well. Shape into 24 (1½-inch) balls. Place on baking sheet. Cover; refrigerate overnight.
4) Bring large pot of water to a boil. Carefully add half the malfatti at a time; simmer gently 1-2 minutes, or until float to surface. With slotted spoon, remove to paper towels to drain. Repeat with remaining malfatti. In 10-inch nonstick skillet, melt 1 T. butter over medium heat. Saute half the malfatti until browned, turning once. Remove; keep warm. Saute remaining malfatti, adding more butter, if necessary.
5) To serve, place 4 malfatti on plate. Drizzle with olive oil; sprinkle with additional Parmesan cheese.
6 side servings (4 malfatti each)
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