Imperial soup, Easter soup


Often, for us women, life in the kitchen is divided between before and after marriage or cohabitation. My Easter lunch before I got married it was based on cappelletti in broth, now it is the main dish of Easter lunch the imperial soup. A broth soup that is more traditional in Emilia than in Romagna, in fact the first time I tasted it at Aunt Bice's for an Easter lunch and I fell in love with it.

I have always admired the windows of Bolognese delis that display these porous and regular, golden-coloured squares alongside tortellini that made my mouth water. I asked Bice for the recipe on a couple of occasions but, like real azdore, she goes by eye and the only way to get the recipe from her was to assist her during the preparation. But Imola is not close…

Then I met Angela, a friend of my mother who follows the blog and I don't remember how we got to talking about the imperial soup. And, as it happens, she had her mother's recipe which she sent me together with a more modern version, a very precious gift for me.

I didn't miss the opportunity and, naturally, I jumped on the traditional one and here it is, I'm sharing it with you, I'm sure Angela will like it.

Imperial soup

  • 5 eggs
  • 150 g of flour (I used re-milled semolina)
  • 125 g of grated Parmigiano Reggiano
  • 100 g of melted butter
  • 1/2 teaspoon salt
  • Noce moscata qb
  • Pepe q.b.
  • 5 g of yeast for savory cakes (I didn't add it)
  • Chicken broth

(for 4 people) Mix the eggs, Parmesan, melted butter (I melted it in the microwave, then let it cool), nutmeg and pepper. Once everything is well mixed, add the sifted flour and the yeast (I don't use any yeast).

Thoroughly butter a rectangular baking pan measuring approximately 30×20 cm and bake in a hot oven at 180° for approximately 30 minutes. Remove from the oven and leave to cool completely, turn the dough out onto a cutter and cut into rather small squares.

To prepare the soup, bring the broth to the boil and pour in the squares. As soon as they float to the surface, the soup is ready.

Here is more information: www.genusbononiaeblog.it


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *