Paparot (Polenta and spinach soup from Friuli Venezia Giulia)

Paparot - Spinach and polenta soup
Paparot – Spinach and polenta soup

“Paparot”: This must be the most charming name for a dish – a substantial, garlicky soup from Friuli Venezia Giulia: spinach, corn/maize flour and sausage meat. It is one of those dishes where the final result is far greater than the list of its ingredients might suggest. The spinach is first cooked and chopped, then it is added to a base of lardo (or pancetta or butter), garlic and/or sausage meat. When the spinach has absorbed all these lovely, porky flavours (in Italian cookery terms, we call this all-important step insaporire, which translates as “to make tasty”), corn or maize flour is added and then water (or broth, if you have it). The soup is then cooked for a good hour. It’s quite basic, as you can see, and not much to look at, perhaps, but the flavour is very good, if you like this kind of rustic, elementary food.  Continue reading

Torta Pasqualina (Easter chard and fresh cheese pie from Liguria)

 

To say that we Italians are food traditionalists is an understatement. Time and time again we go back to dishes that we have known since we were kids and we still enjoy them immensely. Come Easter and torta pasqualina will appear on very many tables. “Torta pasqualina” translates as Eastertide cake but it is actually a savory pie: layers of a golden, shatteringly flaky olive oil pastry, encasing a substantial filling of chards (biete, in Italian), fresh soft cheese, Parmigiano or pecorino , eggs and marjoram. It is a centuries old dish and one of the highlights of the Italian vegetarian canon – the quintessential spring dish. Continue reading