European
Switzerland - Vegetarian
Spinach and Ricotta Maluns
Chef's Menu Description
Traditional Grisons Maluns: boiled potatoes grated and rubbed with flour into fine crumbs, roasted slowly in alpine butter with tender spinach and ricotta until crispy and golden.
Ingredients
- • 600g waxy potatoes, boiled in skins the day before and peeled
- • 150g plain flour
- • 50g Swiss butter for frying
- • 150g fresh spinach, washed and chopped
- • 100g ricotta or fresh curd cheese (Ziger)
- • 1/2 tsp sea salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Grate the cold boiled potatoes. In a large bowl, rub the grated potatoes with the flour between your palms until small, pea-sized crumbs form.
2
Phase 2
Melt half the butter in a wide frying pan over medium-low heat. Add the potato-flour crumbs and fry slowly for 25 minutes, stirring continuously until crisp and golden brown.
3
Phase 3
In a separate pan, sauté the chopped spinach in remaining butter for 2 minutes until wilted, seasoning with salt and pepper.
4
Phase 4
Toss the wilted spinach into the crispy golden Maluns crumbs. Dollop with spoonfuls of fresh ricotta and serve warm.