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".
Preparation
It is made from a dough 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 squacquerone or raviggiolo, alternatively, casatella romagnola, robiola or ricotta), 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.
Subsequently, small squares (about 2 cm per side) are cut out with a 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.
References
- 1 2 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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