Zuppa imperiale

Imperial soup

Imperial soup

One of the lesser-known dishes of the Bolognese tradition: the imperial soup !
First course that is easy to prepare and very tasty and has always been a typical holiday dish.

6 eggs
120g butter
120g Parmigiano Reggiano or Grana Padano
150g semolina flour
1 tablespoon of bicarbonate of soda

Chop the cheese, melt the butter and mix all the ingredients.
Pour into a pan and spread until you obtain a rectangle less than 1 cm high. Cook at 180°C for 30 minutes.
To dice.
Serve in the steaming broth.

Please remember: bring the plates full of broth to the table and the soup cubes separately, to be added on the spot (if you leave them to soak within a few minutes they become enormous sponges...).

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