Oven-baked marinated chicken thigh with spinach malfatti

[Anonymous No.13243748]

As promised on >>13234311 I ended up using my ricotta to make malfatti today.

They came out delicious. Paired with some chicken thighs, which were also great.

[Anonymous No.13243752]

Inside shot.

[Anonymous No.13243801]

>>13243748
Looks good. Recipe please

[Anonymous No.13244012]

>>13243801
For the malfatti

>400 grams of firm ricotta
>2 bunches of spinach
>100 grams of grated hard cheese
>1 cup of flour
>1 egg
>Salt
>Nutmeg

Blanch the spinach, squeeze and chop it finely. With a fork, mash the firm ricotta, add the chopped spinach to it and mix. Add the cheese, the egg, seasonings and mix. Add half of the flour first and mix. Depending on the consistency of your ricotta you may need more or less flour. The mixture must remain sticky and rather loose, but not too much. With two spoons make the quenelle shape and coat them in flour (so they don't stick). Repeat until you have finished with the mixture. Now cook them on a pot of boiling salty water until they float. Serve with red sauce, white sauce, butter and sage, anything you like.

For the marinate of the chicken I used: apple vinegar, crushed garlic, salt, korean red pepper flakes, turmeric (a little), oregano, a bit of cinnamon. I put the thighs on a baking dish, covered the bottom with water and covered the dish with aluminium foil. After about 2 hours in the oven, I removed the aluminium foil to let the remaining liquid evaporate and the skin get crispy.

[Anonymous No.13244081]

>>13243748
:3

[Anonymous No.13244167]

>>13243748
>>13243752
>>13244012
Looks good anon, 9/10 except -1 for your plates, which still put you at a very respectable 8/10. Thanks for sharing and I was educated.

[Anonymous No.13244333]

Looks awesome OP. How come you cooked the chicken for so long? Low temp to get it really soft or?

Thanks to your other thread I'm going to be attempting my own ricotta now that I found a place selling fresh unpasteurised milk. Planning on using it to make homemade tortellini this weekend with my GF. I'm going with an italian sausage/ricotta/spinach filling and shes figuring out something to do with crab.

[Anonymous No.13244432]

>>13244012
sounds good but why did you bake the chicken thigh so long? im sure it was really tender but over 2 hours for a single thigh seems like overkill when you can realistically bake it in like 45 minutes with pretty darn good results

[Anonymous No.13244476]

>>13244333
Wish you luck with your ricotta and tortellini.

>>13244432
I cooked about 6 thighs. As for the time, I like to cook chicken on low heat at first so it doesn't get tough due to the high temperature.

When meat comes in contact with heat, it obviously loses some of its water content, so cooking it on low heat gives you more succulent and tender meat, particularly breast (which I didn't make).

>>13244167
Thanks, the plates are not the best, I know.

>>13244081
Thank you, Anon. So funny. I'll save the image.