Malfartes

From Miss Mary’s Kitchen…

For most of my years I have enjoyed cooking, and collecting and reading cookbooks has become a favorite pastime. I enjoy the smiles and compliments a good home cooked meal draws, whether it be Southern Fried Chicken or Chateaubriand.

My husband Norm’s mother was a great cook, and left us with a treasure trove of wonderful recipes including the one below. She got this from an Italian lady in Napa , California around 1950. In a visit to Napa several years ago, we found this dish on the menu at that same restaurant, and it rekindled memories of a childhood favorite of Norm's. It is a delicious recipe for making leftovers into a fabulous meal, and is sure to bring smiles to the faces of those who are privileged to enjoy it from your kitchen!

MALFARTES
Serves 2 - 4

1-15 oz. can spinach (well drained)
1/3 bunch parsley, stems removed
1 - 2 cloves garlic, halved
1 medium onion, quartered
leftover meat - 2 or 3 pieces of chicken is best
1/4 t. oregano
3 - 4 slices stale bread
1 egg, beaten
salt to taste
flour
marinara sauce

Put everything except egg, salt, flour and marinara sauce through a meat grinder, or medium chop in a food processor into a mixing bowl. Once ground together, add egg and salt to taste, mix well. Use a rounded teaspoon of the mixture to form into a sausage shape. Roll the little sausages in flour to coat, place on a plate. Drop the sausages into a deep pot of salted boiling water. When the Malfartes rise to the top, they are done. Remove and serve with a marinara sauce and sprinkle Parmesan cheese on top. These also serve as a substitute for meat balls and can be prepared and served with spaghetti.