Directions
The smell of Zuppa Imperiale cooking in the oven that blends with the wonderful smell of the broth spread through all the house, told me it’s a special day. Today we are going to make a great dish!
Zuppa Imperiale has crossed the boundaries of the Bolognese cuisine and is now made in all of Italy. But what is Zuppa Imperiale? It’s a kind of pasta or better small cubes of a frittata-dough made with simple ingredients. These ingredients for making Zuppa Imperiale are few, but they must be top-notch quality stuff: eggs, Parmigiano Reggiano cheese, butter, semolina, nutmeg, salt, and pepper. That’s all.
Thanks to its consistency Zuppa Imperiale, which should be served with a good broth, is an excellent alternative to the most famous passatelli or tortellini.
Ingredients for making the real Zuppa Imperiale
8 servings
- 5 eggs
- 150 grams of semolina
- 150 grams of grated Parmesan
- 100 grams of butter
- salt and pepper
- nutmeg
How to make Zuppa Imperiale
Take the eggs and carefully separate the yolks from the albumen. Whip the egg whites until stiff.
In a bowl pour the egg yolks, 120 grams of semolina, Parmigiano Reggiano cheese, a pinch of salt and nutmeg.
Mix well and add 80 grams of melted butter and the egg whites.
Grease a baking dish, cover with the remaining semolina and pour the mixture.
Bake at 180 degrees for about 15-20 minutes.
At the sight, it must appear dry and golden. Once Zuppa Imperiale is removed from the oven, let it cool and cut into cubes of about 1 cm.
Spread in a tray to make it dry further.
Bring the broth to a boil and cook Zuppa Imperiale for a couple of minutes. Serve and add some grated Parmigiano Reggiano.
If you like to experiment, try the version that includes 80 grams of finely chopped mortadella (Bologna) in the dough. It’s a small addition but it makes the Zuppa Imperiale even more delicious!
Which wine should be paired with Zuppa Imperiale?
Sumptuous white wines like Gewurztraminer, Ribolla or a classic Albana di Romagna from the Branchini winery, soft and beautifully structured to bring a fragrant touch to the dish.
