La cucina pordenonese

The cooking of the province of Pordenone plays much on the simplicity of the recipes that go so well with the great wines of the Collio. Typical dishes are Cialzons di pianura, busolai conseini, shrimp omlet (frittata con gamberetti), paparot, cren sauce, topinanbur triolati, and stewed tripe (trippe stufate).

PAPAROT

Ingredients: serves 6
• 1 kilo fresh spinach or 450 grams frozen spinach
• 200 grams cornmeal
• 1 teaspoon butter
• 2 tablespoons oil
• 50 grams sausage
• 2 cloves of garlic
• 1 liter water
• salt
• pepper

Preparation: Prepare and wash spinach leaves; cook using only the water left on them from washing, with a little salt. Drain and squeeze, coarsely chop. In casserole sauté garlic in oil and butter, remove and cook crumbled sausage. When cooked, stir in spinach and allow to absorb flavors. Add water, bring to a boil, salt to taste. Sprinkle on flour, stirring to avoid lumps, and cook over low flame for about 20 minutes. Before serving, add pepper to taste.