Malfatti with tuna, tomato sauce and pesto

Preparation time

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt


For the malfatti

  • 500g/1lb 2oz spinach
  • 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth
  • 100g/3½oz Parmesan, grated
  • 1 free-range egg
  • 50g/1¾oz semolina flour
  • 50g/1¾oz ‘00’ flour
  • pinch grated nutmeg

For the tomato sauce

  • 500g/1lb 2oz ripe cherry tomatoes
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bunch basil leaves, picked, stalks reserved
  • drizzle olive oil

For the pesto

  • 1 bunch fresh basil leaves (from above), plus extra for serving
  • 2 garlic cloves, finely chopped
  • 60g/2¼oz pine nuts
  • 50g/1¾oz Pecorino, grated
  • 50g/1¾oz Parmesan, grated
  • extra virgin olive oil, for drizzling
  • To serve
  • 300g/10½oz piece of fresh tuna
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