Hi to everyone,
Today I want to share with you a recipe traditional in Emilia Romagna in the zone of Bologna and Ravenna the zuppa imperiale/imperial soup.
In my family, this dish has always been a classic during the colder months, while in my husband’s family, it was a Sunday dish.
We always bought the zuppa imperiale from Atti, one of Bologna’s historic bakeries. Only a few years ago did I start wondering if I could make it at home and discovered that the recipe is really easy.
The Story
This dish’s roots are noble, as the name “zuppa imperiale” suggests, linked to the Austrian court of Maria Luigia of Habsburg-Lorraine, Duchess of Parma and wife of Napoleon. In fact, it is believed that the recipe was introduced to Emilia during the duchy of Maria Luigia, wife of Napoleon I, hence the name “imperial.” It originated as a festive dish, a hearty soup made with semolina, eggs, Parmesan cheese, and butter. These ingredients also gave it the name “zuppa imperiale,” because in the past, butter and Parmesan were very expensive.
The recipe
Ingredients:
4 Eggs
90gr Grated Parmigiano
135gr Semolina
75 gr Butter
Salt q.s
Nutmeg q.s
1 lt beef broth
Melt the butter in a small saucepan over low heat and set aside.
Place the semolina and grated Parmesan in a bowl, add the eggs, melted butter, salt, and grated nutmeg. Whisk everything together to combine.
Butter a 30x20cm baking pan or two small, pour the batter into the pan, and smooth the surface with a spatula to compact it.
Bake the mixture in a preheated oven at 180°C (350°F) for 35 minutes. Once cooked, remove the mixture from the oven and let it cool.
Then turn the pan over onto a cutting board to unmold the dough and cut it into cubes.
Heat the broth and when it is hot, dip the cubes in it and serve hot.
Have you seen how easy it is? It’s incredible how Italian cuisine is truly accessible to everyone; you don’t have to be a great chef, you just need to choose the best ingredients.
As always, thanks to everyone who subscribed, and if you haven’t already, what are you waiting for? It’s free!
If you liked the recipe, share it with whoever you like, but above all, make it at home—it’s a great comfort food.
Thank to everyone have a wonderful evening!
Laura
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