AI-generated
Italian Imperial Soup with Baked Semolina and Parmesan Cubes
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Source: https://recipheon.com/en/recipes/soups/italian-imperial-soup-with-baked-semolina-and-parmesan-cubes
About this recipe
Italian imperial soup is a clear broth with baked cubes of semolina, egg and Parmesan. It has a buttery flavor, a delicate nutmeg aroma and small, springy pieces that soften in the hot stock. This Emilia-Romagna classic starts with a thin baked layer, which is cooled and cut into even cubes. There is no need to separate egg whites or knead dough; a whisk, a small baking pan and fine semolina are enough. Brief, gentle heating in the broth keeps the cubes intact. The recipe makes four servings and takes about 1 hour 5 minutes, including cooling the baked mixture, using stock prepared beforehand.
Ingredients
Baked cubes and broth
120 g fine dry wheat semolina, regular, not instant
4 medium (size M) eggs, about 200 g without shells
80 g finely grated Parmigiano Reggiano, without the hard rind
60 g unsalted butter (82% fat), all for the mixture
1200 ml prepared clear chicken stock, strained, with no added salt, not concentrate; use all of it
5 g salt: 1 g for the mixture and 4 g for the broth
0.5 g ground black pepper
0.5 g ground nutmeg
Steps
Preheat the oven to 180°C with top and bottom heat. Line a metal baking pan about 20 × 20 cm with baking paper, leaving overhanging edges to lift out the baked mixture. Melt all the butter in a small saucepan over low heat for about 2 minutes, without browning it. Remove from the heat and let cool until still liquid but no longer hot; the paper does not need extra greasing.
Crack the eggs into a bowl and whisk until the whites and yolks are combined; do not separate them. Gradually add the semolina, stirring so no lumps form. Add all the Parmesan, 1 g salt, all the pepper and nutmeg, then pour in the lukewarm butter. Mix until smooth and thick enough to spread with a spoon.
Transfer all the mixture to the pan and spread evenly to about 1 cm thick. Bake on the middle rack of the preheated oven for about 20–25 minutes, until the center is set and slightly springy and the top is pale gold. Do not bake it to a dark, hard crust. If the center is still liquid or distinctly wet, bake for a few more minutes.
Set the pan on a rack for about 15 minutes, until the bake is lukewarm and can be cut evenly. Lift it out by the paper, transfer to a board and remove the paper. With a sharp knife, cut into strips and then into cubes about 1 cm across. Keep all the pieces, including the edges; there is no need to trim or discard them.
AI-generated While the bake cools, heat all the stock in a covered pot. Add the remaining 4 g salt and bring to a gentle simmer. Add all the cubes and heat over low heat for about 2–3 minutes, until hot and slightly softened. Do not boil vigorously, and stir carefully so the cubes do not break apart. Divide all the cubes and broth among four deep soup plates and serve immediately.
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