Spoja lorda
 | |
| Course | First course |
|---|---|
| Region or state | Italy, Romagna |
Spoja lorda or stuffed soup is a type of filled egg pasta with a square shape, similar to ravioli. It is typical of Romagna, particularly in the province of Ravenna and Faenza, where it is traditionally served in broth as a first course on holidays. The name spoja lorda derives from the use of the leftover dough from the preparation of cappelletti or, alternatively, from a dialectal expression used to describe a dough with scant filling and, therefore, just "dirty".[1][2]
Preparation[edit]
It is made from a pastry prepared with eggs and flour and then cut in half. A filling based on fresh cheese is spread on one of the two sheets (traditionally squaquerone or raviggiolo or, alternatively, casatella romagnola, robiola or ricotta),[3] Parmesan, nutmeg, eggs and salt, on which the second sheet is then rolled out to close, avoiding letting the filling come out of the edges.[1]
Subsequently, small squares (about 2 cm per side) are cut out with the toothed wheel, from which the typical pointed edge derives. They are boiled for a few minutes in meat broth and sprinkled with grated Parmesan cheese.[4]
References[edit]
- ^ a b Marino, Davide (2020-02-18). "La Spoja Lorda, un piatto della tradizione romagnola". Travel Emilia Romagna (in Italian). Retrieved 2023-08-04.
- ^ "Spoja Lorda o minestra imbottita". Romagna a Tavola (in Italian). Retrieved 2023-08-04.
- ^ Molinari Pradelli, Alessandro (2003) [1998]. La cucina dell'Emilia-Romagna in 450 ricette tradizionali. Roma: Newton & Compton. p. 119.
{{cite book}}:|periodical=ignored (help) - ^ "Minestra imbottita o spoja lorda in brodo - Le ricette della tradizione - Sapori & Tradizioni - Ravenna Intorno". 2019-01-31. Archived from the original on 2019-01-31. Retrieved 2023-08-04.
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