Paparot is a dish of Friulian origin, an enveloping soup that with a little sausage becomes even more delicious and turns into a single dish
In Autumn you just want enveloping, fragrant, warm, delicious dishes. This description seems to correspond in full to that of paparot, a soup of Friulian origins, precisely of Pordenone, based on spinach and cornmeal.
There are those who serve it as an appetizer or first course, by way of soup (category in which it actually falls), but with the addition of a greedy ingredient such as sausage (you will find the suggestion in our gallery), we can also suggest it as single dish.
Below, find the recipe, to try to cook it at home: ready to lick your mustache?
The Paparot recipe
Ingredients
To prepare the paparot, you need: 1 kg of spinach, 150 grams of corn flour, 2 liters of water, 50 grams of butter, 5 tablespoons of extra virgin olive oil, 1 clove of garlic, salt and pepper to taste.
Method
The first step is to take care of the spinach: clean them thoroughly and boil them in a little lightly salted water. Then, drain, dry and chop coarsely. Take a large pot, melt a knob of butter and then add a drizzle of oil. Add the clove of garlic in a shirt, to be removed once golden. Add the spinach, water and salt. Boil, keeping the heat low. Now comes the moment that requires more attention: pour the corn flour, but a little at a time, always stirring to avoid lumps. Cook for about half an hour, pepper and serve hot.
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