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Malfotte

Yield: 4 servings

Ingredients and directions for this recipe

1/2 c Butter 1 1/4 c Parmesan cheese; grated
1 c Onion; finely chopped 4 Eggs
4 c Swiss chard; cook, drain, 3/4 c Bread crumbs
Chopped 1/2 c Flour
2 lb Ground beef 4 c Tomato sauce

Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5

Preheat oven to 350 F. In a skillet, melt the butter, add the onion,
and saute until lightly browned. In a large bowl, mix the sauteed
onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, and bread
crumbs. Take a small handful of the mixture and form into
sausage-like rolls about 3 inches long. Place some flour in a dish
and roll each malfotte in flour until well coated. Bring a large
saucepan half full of water to a boil. Place the malfottes into the
pan and boil until they float to the top, about 5 to 7 mins. Remove
them with a slotted spoon and drain. Cover the bottom of a baking pan
with tomato sauce and place the malfottes in the pan in a single
layer. Cover with sauce and sprinkle with the reamining Parmesan
cheese.

Bake for about 20 to 30 mins.

See also:
Previous recipe Malfatti Cheese And Spinach Dumplings
Next recipe Malia's Corn Pudding

Or try one of these recipes:
Fog City Diner's Tomato Ketchup
Rabbit