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.
(Spinach and Ricotta Malfatti)
500g (1lb) ricotta
2 cups chopped frozen spinach, thawed and moisture squeezed out
100g (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
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.
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