Zuppa imperiale
A good soup is only as good as its broth. Take a look at Filippo’s meat broth recipe to learn how to make your own. Zuppa imperiale is a simple but delicious soup made from a rich beef and chicken broth finished with cubes of baked semolina and Parmesan.
Ingredients
Zuppa imperiale
- 4 eggs
- 60g of semolina
- 60g of grated Parmesan
- 40g of unsalted butter
- 1 pinch of ground nutmeg
- 1 pinch of white pepper
- 4 pinches of salt
- 1.5l beef stock, see Filippo's recipe for meat broth
Method
1
Preheat the oven to 180°C/gas mark 4
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
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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Zuppa imperiale
