Chiloé-style potato and nalca malfatti with mussels in white wine sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the potatoes on a tray, cover loosely with foil, and roast for 30 minutes, or until very tender. Remove and let them cool slightly for 10 minutes. Roasting helps dry them out so the dough needs less flour.

2. 2

   While the potatoes roast, boil the nalca in salted water for 5 minutes. Drain very well, cool, and squeeze with your hands or in a clean towel to remove excess moisture. Chop it even more finely if needed.

3. 3

   Pass the warm potatoes through a ricer or mash them very well in a large bowl. Add the drained nalca, 120 g grated queso chanco, the flour, egg, butter, 1 teaspoon salt, 1/2 teaspoon black pepper, and nutmeg. Mix only until you have a soft dough that just comes together.

4. 4

   Lightly flour the work surface and divide the dough into 4 portions. Shape thick logs and cut them into irregular 3 to 4 cm pieces, malfatti-style. Place them on a floured tray or board.

5. 5

   Bring a large pot of water with a generous pinch of salt to a boil. Cook the malfatti in batches; once they float, let them cook 1 to 2 minutes more, then remove with a slotted spoon. Set aside on a lightly oiled platter so they do not stick.

6. 6

   For the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until translucent. Add the garlic and paprika and cook 30 seconds more.

7. 7

   Pour in the white wine and cook for 2 minutes so the alcohol evaporates. Add the fish stock or water and the mussels. Simmer gently for 3 minutes. Add the cream, remaining salt, remaining black pepper, parsley, and lemon zest. Cook 2 minutes more until the sauce is light and flavorful.

8. 8

   If you want a gratin finish, transfer the malfatti to an ovenproof dish, spoon part of the mussel sauce over them, and sprinkle with the extra 40 g grated queso chanco. Broil or bake at 220 °C / 425 °F for 6 to 8 minutes, until browned in spots.

9. 9

   Serve the malfatti very hot with the remaining sauce over the top. Finish with a little more parsley if desired.