Malfatti with pancetta and cherry tomatoes recipe to enjoy

Ingredients for Malfatti with pancetta and cherry tomatoes

• 120 g plain flour, plus more

• 480 g full-fat ricotta, preferably box-drained

• 1 large egg, room temperature

• 170 g Parmesan, finely grated, plus more for serving

• 9 g kosher salt, plus more

• 115 g pancetta, thinly sliced

• 45 ml extra-virgin olive oil, plus more for drizzling

• 300 g Sun Gold and/or cherry tomatoes

• 30 g unsalted butter, cut into pieces

• freshly ground black pepper

• 1/2 lemon

• a sheet of cheesecloth

How to make Malfatti with pancetta and cherry tomatoes

1. Dust a parchment-lined baking tray generously with flour and set aside.

2. Place the ricotta in the centre of a square of cheesecloth. Gather the sides in your hands and wring out the excess liquid. Transfer the ricotta to a few sheets of paper towels and pat dry with additional paper towels.

3. In a food processor, pulse the ricotta, egg, 170 g of Parmesan, and 1 1/2 tsp of salt until combined. Transfer the mixture to a large bowl, sift in 125 g of flour, and mix until just combined, taking care not to overmix.

4. Scrape the ricotta mixture onto a floured surface and divide it into four pieces. Roll each piece into a rope measuring approximately 55 cm by 2 cm. Cut the ropes into 2 cm pieces and place the dumplings on the prepared baking tray.

5. Combine the pancetta and 3 tbsp of oil in a cold large frying pan set over medium heat. Cook, stirring often, until the pancetta is brown and crisp, about 6–8 minutes. Using a slotted spoon, transfer the pancetta to a bowl and reserve the frying pan.

6. Meanwhile, bring a large pot of water to a simmer (do not let it boil). Working in batches if necessary, cook the dumplings until they expand in size and float to the surface, about 3 minutes.

7. Ladle about 180 ml of the pasta cooking liquid into the reserved frying pan and add the dumplings, cherry tomatoes, and butter. Increase the heat to medium-high and cook, stirring gently (do not toss), until the sauce thickens slightly and coats the dumplings, about 4 minutes. Remove from heat and season with salt and pepper to taste.

8. Divide the malfatti among serving bowls. Finely grate lemon zest over each serving, drizzle with oil, and top with the crispy pancetta and remaining Parmesan.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.