Malfatti

Cook fresh spinach in water clinging to leaves after washing or cook frozen according to directions. Drain, squeezing water out with tea towel, and chop. Reserve the water. Briefly soak bread in reserved water plus enough hot water to cover, and squeeze dry. Saute onion and garlic in olive oil until tender, 3-5 min. Mix spinach, bread, onion and garlic and put through the finest blade of a meat grinder or pulse in food processor then scrape into a mixing bowl. Add 1/ c of dry bread crumbs, 1 c parmesan, parsley, salt, pepper and basil. Stir in eggs. With lightly floured hands, gently shape the mix into sausage-like links, 1″ round by 3″ long. If they do not hold together, add more bread crumbs. Lay on baking sheet. Bring a large pot of salted water to a boil. Drop links, one at a time, into water. Reduce heat to let water barely simmer and cook until malfatti float to the surface, 1-2 min. Remove with a slotted spoon, drain on paper towels and place in greased baking dish, large enough to fit the malfatti in a single layer. Spoon tomato sauce over links, sprinkle with lots of cheese and broil to reheat.

Spinach 2 lb fresh, or 2 pkg frz
Bread 6 oz crusty Italian
Onion 1 finely chopped
Garlic 1 clove, finely chopped
Olive Oil 2 T
Bread crumbs 0.5 – 1 c dry, coarse
Cheese, Parmesan 1 c plus more for top
Parsley 0.5 c chopped
Basil 1 tsp dried
Egg 4 lightly beaten
Tomato Sauce 3 c hot