The spoja lorda romagnola is a typical feast dish that every real azdora (the real lady of the kitchen in Romagna) could do with your eyes closed! Also called the stuffed soup the spoja (puff pastry in dialect) is a delicate egg pasta (very similar to the Emilian puff pastry) filled with cream cheese, cooked in capon broth or hen which is then 'dirtied' (gross from which gross) with the stuffing. They have the appearance of small squares, about two centimeters on each side, made with the spur, the typical toothed wheel used to cut the handmade pasta. The azdores cooked it when they did not have time to prepare the more difficult tortelli, and using only the cheese for the stuffing advanced by the traditional cappelletti di magro. A dish therefore of memory, reuse and exquisite Romagna practicality. Let's find out the secrets:
For the pasta:
For the filling:
to be cooked with:
Place the flour in a fountain, shell the eggs, salt and knead. Let the dough rest for about half an hour in a covered bowl.
Take back the dough and roll it out with a rolling pin, making a thin sheet. On half of this spread the cheese, close the dough and cut the squares of 2 cm on each side (the edges of the dough will be cut while you cut them).
Cook the pasta in the chicken stock and serve it with a sprinkling of Parmesan.
And with this wonderful delicacy we wish you good appetite!
Photo by brisighella.org