Food and Travel Magazine | Spinach and walnut malfatti with herby…

Ingredients

• 300g prepared spinach (stalks and roots removed)
• 20g butter
• 250g ricotta
• 100g parmesan, finely grated
• 3tbsp rice flour, plus extra for dusting the malfatti
• 50g Serr walnuts, finely chopped
• 1 egg, plus 1 egg yolk
• 100ml extra virgin olive oil
• 4 tomatoes, peeled, deseeded and chopped into small pieces
• 15g bunch flat-leaf parsley, leaves removed and roughly chopped (or leaves left whole if they are small)
• 50g parmesan, finely grated
• 1tsp chilli flakes
• finely zested rind from 1 orange
• 3tbsp olive oil