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Zuppa imperiale

Zuppa imperiale

PT40M

Zuppa imperiale is a classic Bolognese soup: fluffy semolina dough is baked, cut into small cubes and cooked in a fragrant meat stock. This recipe is a good option for children and is traditionally eaten at Easter family gatherings in Italy.

The origins of zuppa imperiale (Emperor’s soup) can be traced back to Krinofel – an Austrian soup prepared with similar ingredients, but with a different texture. It is said to have first been imported to Emilia-Romagna by Marie Louise, Duchess of Parma, the first wife of the Emperor Napoleon I.

Preparing zuppa imperiale is fast and easy. To save time you can bake and dice the tasty semolina dough in advance, and quickly boil it just before serving.

Ingredients

1
Preheat the oven to 180°C/gas mark 4
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2
Begin by making the semolina dough. Melt the butter in a small pan over a very low heat. Once melted, pour the butter into a small bowl and set aside to reach room temperature
3
Meanwhile, crack the eggs into a bowl and add the salt, white pepper, ground nutmeg and Parmesan. Beat the eggs lightly with a fork until all the ingredients are fully combined
4
Stir in the melted butter and semolina flour and beat again until fully combined
5
Pour the semolina mixture into a casserole dish lined with parchment paper and bake for 20 minutes
6
Towards the end of cooking, preheat a grill. Remove the semolina from the oven and finish under the grill until golden
7
Allow the semolina to reach room temperature, then cut into small cubes
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8
Pour the stock into a large saucepan and bring to the boil. Cook the semolina cubes for 2–3 minutes then serve immediately
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