Minestra di Ortica e Ricotta Friulana
Friuli-Venezia Giulia — Udine province countryside, spring seasonal
Nettle and ricotta soup from Friuli — a spring preparation using young nettles collected before they flower, cooked in a light vegetable broth with onion and potato, then enriched off heat with fresh sheep's milk ricotta stirred in to create a creamy, slightly grainy texture. The ricotta melts partially into the broth, thickening it without blending, and creating pockets of creamy dairy against the iron-green nettle broth. A traditional Friday soup in the Udine countryside.