Malfatte Vegetable 'pasta' Sheets for Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 garlic cloves, minced
- 1 large onion, minced
- 6 celery ribs, minced
- 3 lbs chard leaves, finely Chopped
- 2 tablespoons flat leaf parsley, finely chopped
- 3 eggs, beaten lightly
- 2 cups fine soft bread crumbs
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon clove, ground
- 1⁄2 teaspoon cinnamon
- tomato sauce, 2-4 servings of your favorite sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 3 tablespoons flour
directions
- *For Gluten Free, use Gluten Free Bread Crumbs.
- **For Gluten Free, use Garbonzo Bean Flour.
- Heat the Extra Virgin Olive Oil in a saute pan over medium heat.
- Add the Onion and a pinch of Sea Salt and cook until onion is pale gold.
- Add the Celery and cook for another 3 minutes.
- Add the garlic and saute until light gold, taking care not to bitter.
- Add the Chard and Parsley and saute until the Chard is wilted, stirring frequently.
- Remove from heat and let cool.
- Add the 3 beaten eggs and the remaining ingredients to the cooled mixture. Add enough bread crumbs to form a medium paste.
- Pour mixture onto a Floured Surface and divide in half.
- Pat flour on top of mixture and press to a flat surface about 1/2 inches thick.
- Cut into roughly 1 1/2 in squares (remember - 'badly done').
- Boil salted water and drop squares in 2 or 3 at a time. Cook until they float to the surface.
- Drain on a papter towel and set aside.
- Prepare your favorite Tomato Sauce, Ragu or Lasagna filling.
- Pour your completed sauce into a baking dish.
- In a single layer, place the Malfattes on top of the sauce, leaving about 1/4 in between them. Do not press them into the sauce.
- Preheat oven to 400 and bake, covered for about 45-1hr.
- Freezes well and is excellent with spinach.
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