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Although little known, the Friulian paparot is the perfect dish for autumn


Paparot is a typical first course of Friuli reminiscent of the classic polenta. Serve it as a first course or with the sausage and you won’t regret it.

By now we all know: traditional Italian cuisine hides many recipes which, although very good, have ended up in oblivion. Among these is the paparot, a Friulian soup, or rather, to be precise, from the Pordenone area, prepared with corn flour and spinach. It is therefore not difficult to understand that it is a poor dish prepared with what the farmers had available.

Today some people add sausage and so, this polenta with Friulian spinach turns into a real single dish. We will give you the basic recipe but, if you want to cook the sausage separately and accompany the soup, so be it! Ready to discover the recipe that will warm up your autumn evenings?


How to prepare the paparot recipe

  1. First wash the spinach and put it in a saucepan without adding fat or water. Close with the lid and let them dry over medium-low heat for about 5 minutes. Since there are so many spinach, it may be necessary to proceed in two times.
  2. Once ready, if any vegetation water remains, squeeze them with your hands or mash them in a colander.
  3. Transfer them to a cutting board and chop them coarsely with a knife.
  4. Now put a large pot on the stove and brown the garlic clove in the oil .
  5. Remove it and add the spinach .
  6. Pour in the water, add a teaspoon of coarse salt and bring to a boil.
  7. At this point pour in the flour , stirring with a whisk to prevent lumps from forming and start cooking the paparot.
  8. It will take about 30 minutes for your soup to be ready.
  9. Finally, off the heat, flavor it with butter and serve.

As mentioned, the paparot, the Friulian soup made with polenta and spinach, can also be served as a single dish accompanied with sausage cooked in a pan or melted cheese. Among the other typical recipes of Friuli instead we recommend you try the frico made with potatoes and cheese.


Unlike the classic polenta, paparot should be eaten freshly made due to its consistency similar to soup.

Riproduzione riservata © - WT

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