Zuppa Imperiale (Italian Imperial Soup)

Name: Zuppa Imperiale (Italian Imperial Soup)
Prep time: 10 min
Cook time: 215 min
Total time: 225 min
Yield: 4
Ingredients: Eggs about 4 medium 7.8 oz; Semolina ¾ cup; Parmigiano Reggiano PDO cheese 3 oz; Butter 5.3 tbsp; Fine salt to taste; Nutmeg to taste; Meat broth 4 ¼ cups

437

Calories per serving

Energy Kcal 437
Carbohydrates g 28.3
of which sugars g 1.3
Protein g 19.6
Fats g 27.3
of which saturated fat g 15.36
Fiber g 1
Cholesterol mg 271
Sodium mg 807

Difficulty: Easy
Prep time: 10 min
Cook time: 3 h 35 min
Serving: 4 persone
Cost: Low

PRESENTATION

Once again, tradition suggests a dish that is as simple as it is tasty: zuppa imperiale. A dish that comes from Emilia Romagna, but there is also a similar version in the Marche region called pasta reale. The important name certainly doesn't deceive the expectations: a rich and hearty soup prepared with semolina and Parmesan bites immersed in a broth that envelops them with flavor. These soft yellow cubes have always been a traditional holiday dish, like Christmas and Easter, but we invite you to rediscover it as a comfort food, perfect for cold winter days when soups and broths dominate, and we want nothing more than a warm hug to warm us up! If you decide to serve it for Easter, we recommend serving the torta degli addobbi as a dessert for a traditional menu.

Discover another traditional soup: Stracciatella alla romana.

INGREDIENTS
Ingredients for the dough: Eggs 7.8 oz (220 g) - about 4 medium; Semolina ¾ cup (135 g); Parmigiano Reggiano PDO cheese 3 oz (90 g); Butter 5.3 tbsp (75 g); Fine salt to taste; Nutmeg to taste; Meat broth 4 ¼ cups (1 l)

Preparation

How to prepare Zuppa Imperiale (Italian Imperial Soup)

To make the zuppa imperiale, start by preparing the broth: wash and peel the vegetables and place them in a large, high-edged pot with the oil. Season with whole peppercorns and cloves. Add the meat 1 and cover with 4 quarts of water, let it cook over medium-high heat for about 2 hours, until the broth reduces by about half. Then add the remaining quart of water and let it cook for another hour on low heat. At the end of cooking 2, strain the broth through a fine-mesh sieve 3.

Save the meat and vegetables for the boiled dish and salt the broth 4. Now focus on the dough: in a saucepan, melt the butter over low heat and set it aside (5-6).

In a bowl, pour the semolina and grated Parmigiano Reggiano 7, add the beaten eggs 8, the melted butter 9, and salt,

season with grated nutmeg 10 and mix everything with a whisk 11 to combine the ingredients 12.

Butter a 12x8 inch baking dish and line it with parchment paper 13, transfer the dough into the dish 14 and level the surface with the back of a spoon to compact it as best as possible 15.

Bake the mixture in a preheated static oven at 350°F for 35 minutes. Once cooked, take the mixture out of the oven and let it cool 16, then turn the baking dish over on a cutting board to unmold the block 17. Cut it into strips first 18

and then into cubes of about 1/2 inch (19-20). Pour the hot broth into a plate, add the semolina cubes and serve your zuppa imperiale 21.

How to store

It is recommended to consume the zuppa imperiale immediately; alternatively, you can store it without broth for a couple of days in the refrigerator. It is possible to freeze the already portioned cubes.