Mrs. Sebastianis Malfatti

1. 1

   Cook the fresh spinach in the water clinging to the leaves after washing, or cook the frozen according to package instructions.

2. 2

   Drain over a bowl, squeezing out as much water as possible do this in small handfuls so you can press out the most water and chop.

3. 3

   Reserve the water.

4. 4

   Briefly soak the bread in the reserved spinach water plus enough hot water to cover and squeeze dry.

5. 5

   Saute the onion and garlic in the olive oil until tender, 3 to 5 minutes.

6. 6

   Mix the spinach, bread, sauteed onion and garlic and put through the finest blade of a meat grinder or pulse in a food processor until chopped, then scrape into a mixing bowl.

7. 7

   Add 1/2 cup of the dry bread crumbs, the cup of Parmesan, parsley, salt, pepper and basil.

8. 8

   Stir in the eggs.

9. 9

   With lightly floured hands, gently shape the mixture into sausagelike links, 1 inch round by 3 inches long.

10. 10

    If they do not hold together, add more bread crumbs.

11. 11

    Lay on a baking sheet.

12. 12

    Bring a large pot of salted water to a boil.

13. 13

    Drop the links, one at a time, into the boiling water.

14. 14

    Reduce the heat to let the water barely simmer and cook until the malfatti float to the surface, 1 to 2 minutes.

15. 15

    Remove with a slotted spoon, drain on paper towels and place in a greased baking dish, large enough to fit the malfatti in a single layer.

16. 16

    Spoon the tomato sauce over the links, sprinkle with lots of cheese and broil to reheat.

* Per serving · 4 servings · Values may vary.