Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

March 11th, 2012 § 0 comments § permalink

Serves 6

We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond.


1 pound ricotta
4 bunches Swiss Chard, stemmed, chopped and blanched
2 sticks (16 tablespoons) unsalted butter (1 stick softened)
¼ cup flour
½ teaspoon nutmeg, freshly grated
4 egg yolks
1 egg
1 teaspoon salt
Black pepper, freshly ground
24 fresh sage leaves
Parmesan cheese, freshly grated


Place the ricotta in a cheesecloth-lined strainer and set over a bowl. Place in the refrigerator and let drain overnight for at least 18 hours. Place 1¼ cup of the drained ricotta in a bowl and reserve any remaining ricotta for use another time. Place the blanched Swiss chard in a food processor and pulse until chopped fine. Place the chard in the large bowl with the ricotta. Add the softened stick of butter (8 tablespoons), flour, nutmeg, egg yolks and egg and season with salt and pepper. Mix all ingredients until smooth and creamy. Scoop out a small amount and shape into an oval by using two spoons. Lightly dust the dumpling with flour and place on a lightly floured baking sheet. Continue with remaining dough until all dough is used, approximately 40 pieces.

Bring a large pot of salted water to a boil, add the dumplings and cook until they float, about 1-2 minutes. Remove from pot and set on a baking sheet. In the meantime, heat the remaining butter in a large skillet on medium high heat and stir until the butter begins to turn light brown. Add the sage leaves, coating with the butter and cooking until the leaves are crisp, about 1 minute. Place the cooked dumplings on plates, drizzle with the butter and garnish with fried sage leaves and freshly grated parmesan.

Spring Greens Pizza Bianca with Goat Cheese & Tomatoes

June 12th, 2011 § 0 comments § permalink

Makes 1-12 inch pizza


1 Ger-Nis Pizza Dough Recipe
3 tablespoons olive oil
2 teaspoons coarse salt
¼ cup fresh rosemary, chopped fine
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 cup fresh spinach
1 cup fresh Swiss chard, chopped
1 cup fresh dandelion greens, chopped
1 cup crumbled goat cheese
1 cup fresh tomatoes, chopped
Maldon salt


Roll out pizza dough in one 12 inch circle and place on a pizza sheet. Mix the olive oil, salt and garlic in a small bowl and brush over dough. Make sure that all salt and garlic remnants are on the pizza. In boiling water dip or blanch the greens, spinach, chard and dandelions for about 2 minutes no more.

Remove from water and strain using a cheese cloth to get out all excess water. Arrange the dry greens all over the pizza and sprinkle the goat cheese and the tomatoes over the top evenly distributed. Bake for 10 minutes or until golden brown and when all the goat cheese is melted. Take out of oven and sprinkle immediately with a little of the Maldon salt.

Quinoa and Turkey Sausage Stuffed Peppers

January 2nd, 2011 § 0 comments § permalink

Makes 6 servings


2 cups water
1 cup quinoa
1 pinch salt
1 tablespoon extra virgin olive oil
4 pieces turkey sausage (favorite variety)
2 cloves garlic, minced
½ bunch (about 10 big leaves) Swiss chard or kale, chopped
1 handful fresh flat leaf parsley, chopped
1 cup goat milk feta, cubed
Freshly ground black pepper
6 bell peppers
1 (28-ounce can) stewed tomatoes
½ cup fresh basil leaves, chopped


In a medium sized saucepan, add water, quinoa, and salt. Once it comes to a boil, lower heat to simmer, cover, and cook, 20 minutes or until water is completely absorbed. Then remove from heat to cool.

Meanwhile, in a large skillet over medium heat, add oil. Cook turkey sausages until browned, 5 to 7 minutes. Remove, and allow to cool. In the same pan, over medium heat, add garlic, Swiss chard or kale, and sauté until wilted. Remove from pan once cooked, and place into a large mixing bowl along with all liquid in the pan to cool.

Next, cut cooked and cooled sausage into bite sized pieces, and add to mixing bowl. Add parsley and feta. Season with salt and pepper, and mix well. This recipe can be left as is, as a
warm quinoa salad, or can be stuffed into peppers as follows.

Preheat oven to 400ËšF. Remove top and seeds of peppers, and slice bottom of pepper (making sure not to cut a whole in the bottom) so that it will sit standing up in the baking dish. Spoon
quinoa sausage mixture into pepper cavities. Add stewed tomatoes and basil directly over the peppers and along the bottom of the dish. Cover entire dish with foil, and bake for 25 minutes. Remove foil, and continue to bake for another 10 minutes.

Tip: To assemble the day before, follow all of the steps above short of putting it in the oven, and store covered with foil in fridge. Once you are ready to bake, allow the stored dish to come to
room temperature first before baking. This will reduce cooking time.

Recipe Property of Robin Simpson

Swiss Chard & Caramelized Onion Lasagna

November 19th, 2010 § 0 comments § permalink

Serves 8


2 tablespoons Swiss chard, rinsed with stems removed, chopped
6 yellow onions, sliced thin
4 tablespoons unsalted butter
1 medium shallot, chopped
4 garlic cloves, chopped fine (Save 1 tablespoon)
5 sprigs thyme, chopped
4 tablespoons all-purpose flour
4 cups milk, warmed
½ cup grated Asiago cheese
¼ teaspoon nutmeg
4 tablespoons regular olive oil
1 handful toasted pine nuts
Freshly ground pepper and salt, to taste
2 teaspoons sugar
1 pound pasta sheets


Preheat oven to 400°F.

For sauce

Melt the butter in a heavy-bottomed saucepan. Add shallots and sweat them until translucent, 3 to 5 minutes. Add garlic and thyme sprigs; cook, 1 minute. Stir in the flour and cook, stirring constantly until the flour cooks and bubbles a bit (don’t let it brown) — about 2 minutes. Add the warm milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add fresh nutmeg and remove from the heat. Strain sauce through fine mesh strainer and then let cool while you prepare lasagna. This constitutes the Béchamel sauce.

For lasagna

In large sauté pan, heat 1 tablespoon oil over medium heat. Add reserved 1 tablespoon garlic and cook, until fragrant, 30 seconds. Add Swiss chard and cook until tender, stirring often, about 5 minutes. Transfer chard to medium bowl, and season with salt and pepper. Set aside. Wipe out skillet, heat remaining 3 tablespoons olive oil over medium heat. Add onions and cook, stirring, until onions begin to brown all over, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber in color, about 20 minutes more. Set aside. This constitutes the layer of caramelized onions.

Lightly oil a 9 x 13-inch baking dish or coat with nonstick cooking spray. Coat bottom of prepared dish with ½ cup of sauce. Layer bottom with a single layer of noodles. Spread half the chard over the noodles. Add another layer of noodles, arrange caramelized onions on top, and sprinkle with salt and pepper. Spread another ½ cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with Asiago cheese.

Loosely cover baking dish with aluminum foil. Bake lasagna for 30 minutes. Uncover, bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.

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