“I don’t know that the universe has a plan; I generally suspect everything in the world is just stardust and chaos. But I believe I was destined to make this bowl of malfatti”
Malfatti. Photo: Madeleine Aggeler Over Easy is a weekly food column by a 20-something woman who can barely cook an egg and just wants to learn how to throw together an elegant three-course meal for her friends.
Slumped over next to a stack of toddler’s leggings in the quietest area of Target I could find, I scrolled through list after list of summer pasta recipes, and found this Bon Appetit one by Ignacio Mattos, for malfatti with pancetta and cherry tomatoes. It said you don’t need “any fancy equipment” and that malfatti — which translates literally to “badly made” — is “low pressure, high participation, big payoff” .
This is where the “plenty of workspace” really comes in handy. On a floured surface, you’re supposed to divide the ricotta mixture into four pieces, and roll each piece into a 22-and-¾-inch rope. The only flat, non-upholstered surface in my apartment that would accommodate that length of cheese is my dining table so I unrolled a bunch of parchment paper, taped it to the dining table, covered it with flour, and got to work making a huge mess.
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