What Is Paparot?
At its most basic, Paparot is a thick, nourishing soup made with spinach and polenta. While it may sound simple, this traditional Friuli recipe is full of depth and flavour.
It is creamy without any cream. And rich without being heavy. It’s the perfect soup to enjoy on a cold night. In many ways. Paparot is Friuli in a bowl.
The Polenta and Spinach Connection
Maize first came from the Americas in the 16th century. And polenta has been a staple in Friuli ever since. Over the years, the people of Friuli have found many creative ways to cook with it. And Paparot is a good example. And it has been a popular dish here since the 17th century.
Friuli has a cool, alpine climate, and so spinach grows well there. When combined with the polenta, the soup made for a filling, affordable meal. Especially during the long winter months when meat was scarce.
A Friulian Classic with a Funny Name
Paparot is so unique to Friuli that most Italians have never heard of it. The name Paparot comes from the Friulian dialect, a Romance language still spoken in parts of the region. In fact, the Italian government listed Friulian as a minority language. And many traditional dishes like Paparot are seen as cultural artifacts worth preserving.
Some say it’s an onomatopoeic word as it imitates the bubbling sound the soup makes as it simmers on the stove. Others believe it comes from an old local term meaning “to mash” or “to stir” and relates to stirring the polenta.
Not Just Soup: Paparot as a Friuli Classic
In the past, large families often relied on simple, nutritious meals to get them through hard farm work and long winter days. They would make a large pot of Paparot in the morning. It would then sit on the stove for hours. And they would eat the soup for lunch or dinner. And even sometimes add a fried egg on top or a few scraps of meat. A great way to use up any leftovers.
The soup was especially popular in the province of Udine – the cultural heart of Friuli. Today, you can still find it on the menu in traditional osterie and trattorie. And it is often served in smaller villages where they still preserve their culinary traditions with a fierce sense of identity.
During and after World War II, Paparot was a vital source of nourishment. Because it used inexpensive, easy-to-grow ingredients, it was often served in refugee camps and war-torn villages across the region.
Buon appetito! 🇮🇹
More Friuli Recipes
- Friuli Wild Boar with Polenta – wild boar slow-cooked in the Friulian style and served with soft polenta.
- Friuli White Asparagus with Egg Sauce – white asparagus dressed with a warm egg sauce. A Friuli spring tradition.
- Karst Venison with Juniper – venison slow-cooked with juniper berries and mountain herbs from the Karst plateau.
Paparot
Equipment
- Chef Knife
- Large pot
Ingredients
- 90 grams butter
- extra virgin olive oil
- 800 grams spinach (washed and roughly chopped)
- 200 grams polenta
- 2 cloves garlic (finely chopped)
- 2 litres chicken stock
- salt
- pepper
Instructions
- Add the butter and extra virgin olive oil in a pan and heat until the butter has almost melted.
- Add the chopped garlic and sauté for 1-2 minutes or until fragrant.
- Add the spinach and cook until the leaves begin to wilt. Then add the chicken stock.
- Bring the stock to a simmer then add the polenta a little at a time, stirring it so that it does form lumps, then simmer for 30 minutes.
- Season with salt and pepper, add a knob of butter then serve.
