Zuppa imperiale

Serves 4
40 minutes


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


Preheat the oven to 180°C/gas mark 4
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
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
Stir in the melted butter and semolina flour and beat again until fully combined
Pour the semolina mixture into a casserole dish lined with parchment paper and bake for 20 minutes
Towards the end of cooking, preheat a grill. Remove the semolina from the oven and finish under the grill until golden
Allow the semolina to reach room temperature, then cut into small cubes
Pour the stock into a large saucepan and bring to the boil. Cook the semolina cubes for 2–3 minutes then serve immediately