Spoja lorda romagnola, a typical preparation from my dear Romagna, very delicious, which today I prepared in broth and which the young teenager devoured so much that he would have eaten more and more!!!
The spoja lorda in Italian means dirty dough and is also called filled soup or stuffed soup.
This time I put a different and richer filling than my mom’s because I added a piece of mortadella left in the refrigerator and I must say… it was a great idea!!!!!!!
The true original filling of spoja lorda was just cheese which was left after making the cappelletti but I wanted to try the tastier variation!
The squares should all be strictly the same: I started well but then continued haphazardly… well, forgive me!!!
Some sites claim that the spoja lorda romagnola was born in Brisighella a pleasant hill village in the province of Ravenna and perhaps, since it is not mentioned by Pellegrino Artusi (1820-1911) in his cookbook, it is a more recent recipe.
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I suggest other Romagnole recipes such as:
PASSATELLI IN BRODO
STROZZAPRETI ROMAGNOLI
SPOJA LORDA ROMAGNOLA
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2/4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ROMAGNOLA SPOJA LORDA RECIPE
- 2.8 oz mortadella
- 1 oz grana padano (grated)
- 8.8 oz ricotta
- 2 eggs (medium)
- 7 oz all-purpose flour
Tools for ROMAGNOLA SPOJA LORDA RECIPE
#ADV
- Pastry Boards
- Pasta Cutters
FOR THE PREPARATION OF ROMAGNOLA SPOJA LORDA RECIPE
Make a well with the flour on the pastry board, place the eggs in the center and gradually knead, gathering the flour well.
I have taken several sfoglina courses in Bologna, if you want more information follow THIS ARTICLE or THIS OTHER
Knead well and form a small loaf, which then wrapped in cling film must rest at least 30 minutes.
For the filling of the tastier variant of the more classic one made of ricotta, nutmeg, and grana, place the chopped mortadella in a bowl also adding the ricotta and the grated grana.
Then adjust with salt and pepper and then start rolling out the dough with the rolling pin.
Roll out the dough with the rolling pin as evenly as possible and thin enough, not maybe until you can read through it but enough ^_^!
On one half, spread the filling in a linear way and at the same thickness, then close like a book overlapping the dough without filling.
With a fluted wheel make many fairly uniform squares… at least we try, right?
Continue until the stuffed pasta or spoja lorda is used up.
Here is my spoja lorda romagnola which I enjoyed in broth and I must say it is delicious!!!!!!!!!!!
Enjoy your meal!
Annalisa
