#37 of Italian Forgotten Classics: Zuppa Imperiale (Emilia-Romagna)
Golden, delicate, and once reserved for feast days — Zuppa Imperiale is a forgotten luxury of Emilia-Romagna.Made with semolina, butter, eggs, and Parmigiano, it bakes into a soft sheet, then cut into tiny cubes that float in rich capon broth.
Ingredients (Serves 6):• 100 g semolina flour (semolino di grano duro)• 100 g butter, softened• 5 eggs (or 4 for a firmer dough)• 100 g Parmigiano Reggiano, finely grated• Pinch of nutmeg• Salt, to taste• 2 liters capon or chicken broth, clear and very hot
Instructions:
1. Prepare the dough: In a bowl, cream the butter until soft. Add eggs one by one, beating well. Mix in semolina, Parmigiano, salt, and nutmeg until smooth, with the consistency of a thick batter.
2. Bake: Butter a rectangular pan (about 20×25 cm). Spread the mixture evenly to about 1–1.5 cm thick. Bake at 180 °C for ~20 minutes, until golden but still soft. Let cool slightly.
3. Cut: Remove from the pan and cut into 1 cm cubes.
4. Serve: Bring broth to a simmer, drop in the cubes, and serve immediately. They should float, soaking broth without breaking.
#zuppaimperiale #italianforgottenclassics #emiliaromagnafood #italiandishesyounevertried #cucinapovera #italiancookingheritage
21 Comments
Non ho mai visto una ricetta di questo piatto assurdamente buono, complimenti!! Penso che fuori da Bologna non lo conosca nessuno
È un piacere vederti portare al pubblico dei social dei piatti così radicati nella tradizione italiana! Spacchi ! 🦄
Ooooh non ho mai sentito di questo, da recuperare assolutamente!
I enjoy your videos greatly. They bring back very happy memories of my years in Firenze and the fantastic food and friendships i made.
Have you published a book? I'd seriously LOVE a copy. 😊
There's a dish we tried in Bologna made by a nonna, but we forgot the name. It was zuccini slices and tomatoes baked in bread crumbs and parmesan. Please make it if you know! ❤
Sei un grande 💪💪💪
Questa rubrica mi piace un sacco
what sort of broth was that? I couldn’t identify the meat.
Complimenti per il canale. Basta co sta carbocrema!!
That’s a bit of me that 🤌🏻🤌🏻🤌🏻
Im just triggered by the fact none of the italian city name u pronounce as italians should
Me la sparo
I could just listen to this voice talking all day long.
Do you talk intentionally like an italian stereotype?
If you’re going to have subtitles anyway, speak your language- speaking English is not your strength
Arciduchess Contessa Serbelloni-Mazzanti-Viendalmare
❤
Fa la Coratella di agnello!
Italy has more delicious dishes than all eastern-european countries combined.
Any chance we could get an ingredients list please?
Potresti fare I panzerotti :3
Ecco diciamo che la ricetta del brodo è un pochino diversa da quella nostra dell’Emilia-Romagna, oltre al manzo mettiamo anche parte grassa come ossa con midollo e cartilagine più una mezza gallina.
Spesso evitiamo di usare gli odori come alloro e pepe(anche se nella vecchia ricetta ci andrebbero) e di sicuro non usiamo aglio e ginepro.
Però si puoi sempre provare tutto nella vita😊