Swiss Chard Malfatti With Sage Brown Butter Recipes

Steps:

• Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator. Measure out 1 1/4 cups.
• Bring a large pot of water, heavily seasoned with salt, to a boil. Trim the chard, removing all stems and large ridges. Add half to the boiling water and cook until soft, about 3 minutes. Fish out and plunge into a bowl of ice water. Repeat.
• Squeeze out chard with your hands. On a dish towel, spread the chard in a circle the size of a pie. Roll up the towel and have someone help you twist the ends to squeeze out as much moisture as possible. Pulse in a food processor until fine. Squeeze out in a dish towel once more, until very dry. (You will have about 1 cup.)
• Melt half the butter. Mix chard and ricotta. Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again. Drop in egg yolks and egg, season with pepper and stir again. Sprinkle a cutting board with flour. Shape into 1 ounce balls, about 1 tablespoon each, dropping them on the cutting board. You should have 25 to 30.
• Put a teaspoon of flour into a narrow wineglass. Drop in a ball and swirl until it forms an oval. Repeat. (You may need to change the glass.) You may freeze them at this point.
• Bring a pot of salted water to a boil. Drop in the malfatti and cook until they float, about 8 minutes. (If frozen, 10 minutes.) Put remaining butter in a small sauté pan and heat until bubbling, shaking the pan. When it smells nutty, add sage and cook 30 seconds. Season with salt.
• Drain malfatti and place on plates. Spoon on the butter and sage. Grate Parmesan over each plate.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
• Beat the eggs together with the creme fraiche, and season with salt, and pepper.
• In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.