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1
*For Gluten Free, use Gluten Free Bread Crumbs.
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2
**For Gluten Free, use Garbonzo Bean Flour.
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3
Heat the Extra Virgin Olive Oil in a saute pan over medium heat.
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4
Add the Onion and a pinch of Sea Salt and cook until onion is pale gold.
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5
Add the Celery and cook for another 3 minutes.
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6
Add the garlic and saute until light gold, taking care not to bitter.
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7
Add the Chard and Parsley and saute until the Chard is wilted, stirring frequently.
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8
Remove from heat and let cool.
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9
Add the 3 beaten eggs and the remaining ingredients to the cooled mixture.
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10
Add enough bread crumbs to form a medium paste.
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11
Pour mixture onto a Floured Surface and divide in half.
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12
Pat flour on top of mixture and press to a flat surface about 1/2 inches thick.
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13
Cut into roughly 1 1/2 in squares (remember - 'badly done').
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14
Boil salted water and drop squares in 2 or 3 at a time.
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15
Cook until they float to the surface.
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16
Drain on a papter towel and set aside.
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17
Prepare your favorite Tomato Sauce, Ragu or Lasagna filling.
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18
Pour your completed sauce into a baking dish.
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19
In a single layer, place the Malfattes on top of the sauce, leaving about 1/4 in between them.
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20
Do not press them into the sauce.
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21
Preheat oven to 400 and bake, covered for about 45-1hr.
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22
Freezes well and is excellent with spinach.
