Flour Soup with Italian sausage and Ricotta
Zuppa di Farina con Salsiccia e Ricotta
Thick and tasty Friulian soup, with corn and wheat flours, Italian sausage smoked and grated ricotta.
Flour soup with Italian sausage and ricotta is a rustic and substantial preparation, suitable for a lunch or dinner where you want to bring to the table a hot, dense and flavourful dish. The base of cornmeal and soft wheat develops a soft and enveloping consistency, while the Italian sausage smoked introduces an intense note and a pleasant meaty component. smoked ricotta, grated at the end, completes the dish with its strong aroma and balanced flavour. The butter helps to bind the elements and make the soup more rounded on the palate; thebay leaf, instead, accompanies cooking with a clean aromatic note. This recipe is typical of Friulian cuisine.
Instructions
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7 steps · natural Italian voice
Prepare water and flavorings
Bring to a boil a liter of water in a large pot, then add the salt and the bay leavesWait for a regular, fragrant boil: the water must be ready to receive the flour without interrupting the cooking process excessively.
Mix the flours
Bring the cornmeal and the soft wheat flour Place the flours in a bowl and mix thoroughly. Distribute the two flours evenly so that the addition to the water will be more even and it will be easier to avoid lumps.
Pour the flours
Gradually pour the flours into the boiling salted water, stirring immediately and continuously. Keep stirring constantly as the flours absorb the liquid: the dough should gradually become uniform, without any compact lumps or dry patches.
Cook the soup
40 minLower the heat and cook the soup for 40 minutes over low heat, stirring regularly. Finish cooking when the mixture appears thick and homogeneous, with a soft consistency and no lumps;bay leaf must have already flavored the mixture.
Brown the Italian sausage
Cut the Italian sausage smoked into rounds about half a centimeter thick and brown it in a skillet Separately. Let it cook until it browns on the outside and releases all its fat: the slices should be golden brown and free of fat.
Combine butter and Italian sausage
Add to the soup Italian sausage Add the butter and the now degreased mixture. Stir carefully to distribute the slices and combine the seasoning with the thick base: the butter should melt completely and the mixture should appear uniform and well-bonded.
Complete with ricotta
Grate it smoked ricotta Pour directly onto the freshly mixed soup, distributing it evenly over the surface. Serve immediately, when the heat of the preparation enhances the smoky aroma and the ricotta completes the contrast between the creaminess and consistency of the soup. Italian sausage.
Chef's Tips
The editorial staff recommends pouring the flours into the salted water, stirring continuously with a whisk, so the soup cooks without forming lumps and reaches a uniform density.
Ingredients
- Ingredients for 4 people
- (7.05 oz) 200 g of cornmeal
- (1.76 oz) 50 g of soft wheat flour
- (1.76 oz) 50 g butter,
- (3.53 oz) 100 g of Italian sausage smoked
- (5.29 oz) 150 g of smoked ricotta
- 2 bay leaves
- salt
Can't find it in the US?
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
- Italian sausageMost US supermarkets
Mild (sweet) Italian sausage
Or: Plain fresh pork sausage for northern Italian recipes
American Italian sausage contains fennel seed.
- smoked ricottaHard to find in the US
Ricotta salata plus a pinch of smoked salt
Or: Smoked mozzarella, grated
⚠️ Automatic ingredient-based detection. Always check product labels.
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