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Malfatti Florentina with Rose Champagne at Coco Pazzo

Compressed Tamra and Kristin at Coco Pazzo

Winter lunch with my good friend Tamra Weiss, Wine Director and Owner, along with her husband Jack, of Coco Pazzo, one of Chicago's leading restaurants.

I highly recommend this fabulous Coco Pazzo dish with champagne! Packed with a lot of flavor, but light in body, it paired perfectly with Rose Veuve Clicquot! I had never had this delectable dish before and truly loved it! Thank you Tamra!

"Malfatti Florentina"

Handmade Ricotta and Spinach Dumplings (without the carb pasta covering), Parmesan (large shaved pieces), Brown Butter ( just a touch at the bottom of the bowl), Sage.

Shown lower right in photo

Coco Pazzo lunch with Rose champagne


I found recipe for Malfatti to try at home.

Makes about 25-30

500g spinach leaves - washed and dried

250g fresh ricotta

1 large free-range organic egg

¼ of a nutmeg, freshly grated

125g Parmesan, plus extra for serving

Salt and pepper

40gr Tipo "00" flour (plain flour is also fine)

200g fine semolina flour

100g butter – to serve

Fresh sage – to serve (about 20 leaves)

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