#37 of Italian Forgotten Classics: Zuppa Imperiale (Emilia-Romagna)
Golden, delicate, and once reserved for feast days โ 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):โข 100 g semolina flour (semolino di grano duro)โข 100 g butter, softenedโข 5 eggs (or 4 for a firmer dough)โข 100 g Parmigiano Reggiano, finely gratedโข Pinch of nutmegโข Salt, to tasteโข 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 20ร25 cm). Spread the mixture evenly to about 1โ1.5 cm thick. Bake at 180 ยฐC 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
ร un piacere vederti portare al pubblico dei social dei piatti cosรฌ radicati nella tradizione italiana! Spacchi ! ๐ฆ
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. ๐
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! โค
Sei un grande ๐ช๐ช๐ช
Questa rubrica mi piace un sacco
what sort of broth was that? I couldnโt identify the meat.
Complimenti per il canale. Basta co sta carbocrema!!
Thatโs a bit of me that ๐ค๐ป๐ค๐ป๐ค๐ป
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 youโre going to have subtitles anyway, speak your language- speaking English is not your strength
Arciduchess Contessa Serbelloni-Mazzanti-Viendalmare
โค
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 รจ un pochino diversa da quella nostra dellโEmilia-Romagna, oltre al manzo mettiamo anche parte grassa come ossa con midollo e cartilagine piรน 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.
Perรฒ si puoi sempre provare tutto nella vita๐