Swiss Chard Malfatti with Sage Brown Butter
adapted from Bon Appetit December 2012
1 lb. Swiss chard leaves, center ribs and stems removed
1 tsp. kosher salt
2 Tbsp. unsalted butter,melted
1/2 cup + 2 Tbsp. ricotta cheese
2 large egg yolks
1/2 large egg
2 Tbsp. flour plus more for flouring
12 sage leaves, thinly sliced
Freshly ground black pepper
Fill a large bowl with ice water. Cook chard in a large pot of boiling salted water until tender but still bright green, about 4 minutes. Using tongs, transfer to ice water; let sit until cold. Reserve cooking liquid.
Squeeze chard dry. A double layer of cheesecloth can be used as the hcard will stain a kitchen towel. I tend to have a couple of old towels hanging around so I do not have to spend the money on the cheesecloth. Wring tightly.
Pulse the chard in a food processor until minced, about 30 seconds. Wring out the chard again to remove any remaining liquid.
Transfer chard to the bowl of a stand mixer. Add the melted butter, ricotta, egg yolks, egg, 2 Tbsp. flour, and 1 teaspoons salt to chard. Mixt until a dough forms, 1-2 minutes.
Cook 1 golf ball-size sample portion of dough in boiling salted water for about 5 minutes (to check for texture and seasoning). Taste sample; adjust seasoning if needed. If sample falls apart in the water, mix 1/2 more egg and 1/2 - 1 tablespoons flour into dough until it holds together.
Lightly flour a rimmed baking sheet. Scoop out heaping a tablespoon of dough; dust with flour and roll between your palms to form an oval-shaped malfatti; place on sheet. Repeat with remaining dough to form about 12 malfatti.
Bring the reserved chard water to a boil. Cook the malfatti until cooked through, 6-8 minutes per Drain and transfer to a plate; tent with foil to keep warm.
Meanwhile, heat remaining 1/4 cup butter in a large skillet over medium heat. Add sage and cook until butter foams and begins to turn brown and sage becomes crispy, about 30 seconds. Season sage brown butter with salt and pepper. Serve malfatti topped with sage brown butter and Parmesan.