I’m just barely one-third through the regions of my Regions Italy project, based on La Cucina—The Regional Cooking of Italy by Accademia Italiana della Cucina (The Italian Academy of Cuisine). I skipped a few recipes because of seasonal availability of ingredients, but I’ll get back around to those later. Right now, I’m in Fruili-Venezia Giulia, at the very high point of Italy.
This is another simple but unique recipe. Cornmeal is a common ingredient in this region of Italy, and it figures heavily in a traditional soup called Paparot. It’s a thick, hearty soup, but made properly, it’s silky and luxurious. Although it is traditional to serve it with crusty toasted bread, you can also add some rice or noodles.
Makes 6 servings.
2 pounds spinach, washed, large stems removed
¼ teaspoon kosher salt, plus more
4 tablespoons unsalted butter
1 or 2 large garlic cloves, peeled but whole
¾ cup all-purpose flour
8 cups broth
2/3 cup fine cornmeal
Salt to taste
Freshly ground pepper to taste
Boil the spinach in a large pot of water with ¼ teaspoon salt just until wilted, about 3 to 4 minutes. Drain well and squeeze out as much water as possible. Chop the spinach and set aside.
In the same pot, melt the butter over low heat. Add the garlic and saute until golden on all sides. Remove the garlic and add the spinach. Whisk in the flour. Pour in half the broth, stirring constantly to prevent lumps. If any lumps form, work them out with the back of a wooden spoon.Pour in the remainder of the broth, then whisk in the cornmeal. Work out any lumps that form with the back of a wooden spoon. Cook over medium-low heat 30- to 40 minutes, stirring frequently and pressing out lumps, until the soup is thick. Season with salt and pepper.