Romagna Spoja Lorda is a typical preparation from my dear Romagna, very tasty, which I prepared in broth today. The young teenager enjoyed it so much that they would have eaten more and more!
Spoja lorda in Italian means ‘dirty pastry’ and is also called full soup or stuffed soup.
This time I added a different and richer filling than what my mom makes because I added a little piece of mortadella left in the fridge, and I must say… I did great!
The original filling of the spoja lorda was just cheese, therefore light, leftover after making the cappelletti, but I wanted to try the tastier variation!
The little squares should all be strictly the same size: I started well but then continued haphazardly… oh well, forgive me!
Some sites claim that the spoja lorda romagnola was born in Brisighella, a pleasant town in the hills in the province of Ravenna, and perhaps, since Pellegrino Artusi (1820-1911) does not mention it in his cookbook, it is a more recent recipe.
°°°°°°°° °°°°°°°° °°°°°°°° I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°° °°°°°°°° °°°°°°°° I suggest other Romagna recipes such as:
PASSATELLI IN BRODO
STROZZAPRETI ROMAGNOLI
ROMAGNA SPOJA LORDA
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 2/4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
ROMAGNA SPOJA LORDA RECIPE INGREDIENTS
- 2.8 oz mortadella
- 1.1 oz Grana Padano (grated)
- 8.8 oz ricotta
- 2 eggs (medium)
- 7.1 oz all-purpose flour
ROMAGNA SPOJA LORDA RECIPE TOOLS
#ADV
- Workboards
- Pastry Cutters
FOR THE PREPARATION OF THE ROMAGNA SPOJA LORDA RECIPE
Create a well on the workboard with the flour, place the eggs in the center, and gradually knead, gathering the flour well.
I took various pasta making courses in Bologna. For more information, check out THIS ARTICLE or THIS OTHER ONE
Knead well and form a dough ball, which then wrapped in plastic wrap must rest for at least 30 minutes.
For the filling, for the more appetizing variation of the classic ricotta, nutmeg, and grana filling, put the chopped mortadella in a bowl, adding also the ricotta and the grated grana.
Then adjust with salt and pepper, and start rolling out the dough with a rolling pin.
Roll out the dough with the rolling pin as evenly as possible and quite thin, not so much that you can read through it but fairly thin ^_^!
On one half, spread the filling evenly and at the same thickness, then fold it over, covering with the dough without filling.
With a fluted cutter, make small squares as uniform as possible… at least we try, right?
Continue until the stuffed pasta or spoja lorda or dirty pasta is used up.
Here is my Romagna Spoja Lorda that I enjoyed in broth, and I must say it’s delicious!!!!!!!!!!!
Enjoy your meal!
Annalisa
