Tag: spinach

Paparot, cornmeal and spinach soup – Italian Cuisine

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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Chickpea salad with feta and spinach – Italian Cuisine

Chickpea salad with feta and spinach they are a tasty side dish that you can actually prepare in 2 different ways. You can, as I did, blanch the spinach very briefly or you can use it raw. The important thing is that, in one case or another, wash the spinach leaves well before using them, as otherwise traces of soil may remain and I would say that is not the case.
The process is really super easy and more than quick, in 15 minutes you will have a tasty salad ready to serve where the combination of spinach and feta it is enriched with chickpeas creating a wonderful combination of flavors.
Depending on the portion, with these doses you can prepare a dish for 2 or 4 people, it depends on whether you want a side dish or rather a single dish: in this case you will only have to add a little bread to have a complete meal.

Wash the spinach well under running water, then let it dry slightly in a non-stick pan, adding a pinch of salt.

Once all the water has evaporated, let them cool and add chickpeas and crumbled feta.

The spinach with chickpeas and feta are ready, add a drizzle of oil and a little balsamic vinegar glaze and serve.

Chicken, spinach and speck crust meatloaf recipe – Italian Cuisine

Everyone likes the meatloaf, tasty and hearty, prepared with what's left in the fridge and pantry, so as not to throw anything away

Ingredients

500 g minced chicken pulp
350 g spinach
200 g Speck Alto Adige Igp sliced
50 g Grana Padano Dop
2 eggs
1 clove of garlic
1 roll of rectangular puff pastry
milk
dry white wine
bread crumbs
extra virgin olive oil

Duration: 1 h 10 min

Level: Middle

Dose: 8 people

To prepare the chicken meatloaf, spinach and speck in crust, cook the chicken meat with a little oil, shelling it with a fork and blending with 1/2 glass of white wine. When it is well browned, turn off and let cool.
Chop the slices of speck and blend them in the mixer with the chicken pulp, until the consistency is homogeneous.
transfer the meat in a bowl and mix it with the eggs, the grated parmesan, 3 tablespoons of breadcrumbs and 3 of milk: the mixture must be compact and slightly moist.
Bake spinach with a drizzle of oil and garlic; in the end they will have to be dry. Let them cool.
Roll out the meat mixture in a pan lined with parchment paper giving it a thickness of 5 mm.
Place it in the freezer for 10 minutes, then spread over a uniform layer of spinach.
Roll up the mixture on the long side, helping you with the parchment paper and model it with your hands giving it a shape as tubular as possible. Place it in the freezer for 10 minutes.
Roll out the puff pastry, punch it to taste with small molds or cut it into a net, overlap the roll and wrap it with the puff pastry. Bake it at 200 ° C for 20 minutes.
Sfornatelo, let it cool, then slice it: to not break it, use a saw knife. Accompany it as you like with new potatoes in the oven.