Chicken and ricotta polpette and a filled pasta

Hello!

I hope you’re all having a lovely weekend!

I escaped Melbourne winter for a few days and went to Brisbane (still winter but my god, so sunny!) with Nori and Miko. I was there to celebrate a beautiful collection from Softedge Studio at August West End - it was such a special lunch with lovely people! Soaked up the sun, the pool and some good food! Will share my faves soon!

Today is all about winter goodness though. A simple restorative chicken broth and two things to cook in it.

Firstly we have these featherlight chicken and ricotta polpette which are so simple to make and something the whole family loves (even Miko). They only take moments to prepare and are so wonderful poached in the broth, eaten with lots of grated parmigiano reggiano or grana padano on top.

Secondly is a lovely pasta called sfoglia lorda or spoja lorda - a Romagnola pasta, most typically found in Ravenna and Faenza. It translates to “dirty” pasta in dialect as the pasta sheets are smeared with the filling, making the sheet dirty.

Cut into squares to seal and cooked directly into the broth, this is a really lovely pasta to make on a weekend when you have time to settle into the kitchen. It’s a great entry level filled pasta project! I used a combination of ricotta and galotyri which gives the filling a nice tang.

I served it as part of a first course for a simple dinner for steak grilled on the BBQ, twice cooked cavolo nero (first boiled then pan fried with garlic, chilli, olive oil and fennel seeds), buffalo mozzarella with anchovy and a simple orange, fennel and raddichio salad! Heaven!

As always, all the recipes are below! Today for my paid subscriber community, which you can join by subscribing via the button below!

Julia x