Paparot
Paparot is a traditional soup from the Friuli region, made with spinach and polenta to create a tasty soup.
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.