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Di: Simone Bianchi
Per la preparazione dei malfatti ai broccoli: mondare 200 g di broccoli, separare le cimette e cuocerle in abbondante acqua salata per 10 minuti. Raffreddarle in acqua fredda, scolarle e con l’utilizzo di una forchetta schiacciarle finemente. Deporle in una bacinella e lavorarle unitamente a 3 uova, 600 g di ricotta, 50 g di Parmigiano, 1 pizzico di noce moscata e 100 g di farina. Insaporire il tutto con sale e pepe, coprire e deporre in frigorifero per almeno 30 minuti. Per la preparazione del concentrato di pomodoro: tagliare a metà 500 g di peretti da sugo maturi, spremerli ed eliminare i semi, spolverizzarli con un poco di sale e deporli in un colino per 30 minuti, in modo che perdano l’acqua di vegetazione. Sbucciare ½ carota, ½ spicchio d’aglio e ½ cipolla, privare ½ costa di sedano dai filamenti e deporre il tutto in una casseruola con 0,3 dl d’olio extravergine di oliva, 1 peperoncino, 1 foglia di alloro, 4 foglie di basilico, i pomodori e 20 g di zucchero. Cuocere a fuoco medio per circa 30 minuti. Al termine eliminare l’aglio, l’alloro, la carota, il peperoncino, il sedano e la cipolla. Frullare i pomodori e proseguire la cottura a fuoco dolce per ulteriori 20 minuti, fin quando la massima quantità di liquido risulterà evaporata. Versare la salsa nei contenitori ermetici, chiuderli e sterilizzarli in acqua bollente per 30 minuti. Lasciar raffreddare ed utilizzare la salsa accompagnando i malfatti. Per la preparazione dei malfatti ai formaggi: sfogliare 1 rametto di timo e tritarlo unitamente a 10 gherigli di noci e 1 rametto di maggiorana. Versare il tutto in una bacinella aggiungendo 250 g di ricotta di pecora e 150 g di Crescenza, amalgamare bene il tutto ed insaporire con sale e pepe. Per la cottura dei malfatti: in un pentolino sciogliere 80 g di burro con 4 foglie di salvia. Utilizzando 2 cucchiai da minestra confezionare i malfatti di broccoli e cuocerli in abbondante acqua salata fin quando vengono a galla. Scolarli con una schiumarola. Con altri 2 cucchiai confezionare i malfatti di formaggi senza cuocerli. Sul fondo dei piatti deporre una cucchiaiata di concentrato di pomodoro, deporre i malfatti ai broccoli alternandoli a quelli ai formaggi. Irrorare il tutto con burro fuso alla salvia e una spolverata di Parmigiano grattugiato.
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