Recipes

Rukmini Iyer’s quick and easy recipe for ricotta fritters with sage butter | Italian food and drink

I have wonderful memories of making spinach and ricotta malfatti (best described as wonderfully light, wonkily formed, fresh gnocchi-type dumplings) from the late, great Russell Norman’s Venice cookbook. He suggests forming them by dropping them into a wine glass of polenta, swirling the glass to coat each malfatti, then poaching. I made them for my …