Friulian Spinach Soup: Paparot

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on January 14, 2011

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    I tried everything to save this soup since I used my own homemade stock. Bland and the texture is so unappealing.

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  • on June 10, 2010

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    Wow, its hows that with just a few simple fresh ingredients fantastic food is possible. Used fine semolina since cornmeal was not on hand but still great results.

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  • on December 28, 2009

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    Super good and easy to make. I love that it's healthy too.

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  • on April 09, 2009

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    The soup is great and extremely simple...typical of most of MB's reciepies. Start with a little panchetta - bacon and spinach are a natural couple - then after it is rendered and a bit crispy, add the garlic and a bit of red pepper flakes for a few seconds then the spinach. Super. The cornmeal adds a nice additional flavor that you don't expect in this soup. Great!!!!

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  • on April 16, 2007

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    I made this literally an hour before I left for the airport after realizing that I had a quantity of spinach that would go bad on my trip. I froze it for the 2 weeks I was gone and it was deliciously waiting for me when I got back!

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  • on October 31, 2005

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    I halved the recipe and it was more than enough

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  • on September 02, 2005

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    When I read the recipe for this soup, I though it sounded like a lot of work for not much reward. But then again, I had loads of spinach I needed to use up, so I gave it a whirl. It turned out FANTASTIC! How could I have doubted Mario? Instead of making his stock, I added about a half a small can of pasted to the regular stock. My friends were astounded that they liked spinach soup. I've made this several times since then, and absolutely adore it!

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