Imperial soup (Zuppa imperiale)

Imperial soup (Zuppa imperiale)

Category: First meal

Kitchen: italian

Ingredients
meat broth	1 l
chicken egg	4 things.
parmesan cheese	90 g
semolina	135 g
butter	40 g
baking powder for dough (optional)	1/4 tsp
salt	taste
nutmeg	taste

Cooking method

• To make the soup, you need broth and semolina pasta (pasta imperiale). In general, the broth can be made according to your favorite recipe, while Italians prepare chicken broth with onions, carrots, celery and fresh tomatoes, lightly frying all the coarsely chopped vegetables in olive oil before adding the meat and water.

• To make a paste, beat the eggs until smooth.

  Combine grated cheese with semolina, baking powder, salt and add to the beaten egg mass. Pour in melted butter and combine all ingredients.

  Add nutmeg and mix all ingredients thoroughly again.

  Line a 20x30 cm baking dish with oiled parchment. Distribute the dough into the mold by leveling the surface and compacting with a spoon or spatula. Place the dish in an oven preheated to 180 C and bake for 25-35 minutes until golden brown.

  Remove the mold from the oven and flip it onto the board, remove the mold and parchment.

  Trim the edges and cut first into strips and then into cubes about 1 cm on a side. You can choose the size of the pasta to your liking, considering that the addition of broth will slightly increase the cubes in size.

  Bring the prepared and filtered broth to a boil, add the pasta cubes and cook for 1 minute, turn off the stove and after another couple of minutes pour the whole soup into portioned bowls, this soup cannot be stored. If you cook in a larger volume than for one time, then put the required amount of pasta immediately into a portioned plate and pour over the boiling broth, let it brew a little and serve. The remaining amount of pasta can be frozen.

The dish is designed for

Serves 4.

Note

Imperial soup or Zuppa imperiale is a dish typical of Emilia-Romagna, distributed mainly in the provinces of Bologna and Ravenna. There are two versions about the origin of the name of the soup. One version says that the recipe was brought by Austrian ships during the time of Marie-Louise, wife of Napoleon I. Another version is based on the economic value of some ingredients that were once very expensive for most, such as butter and, above all, parmesan. A dish that not everyone could afford.
As with all traditional recipes, there are many options for making the soup. Some add chopped mortadella to the dough, others use plain white flour instead of semolina. As a result, the flavor of the soup changes depending on the ingredients used or the recipe passed down from generation to generation in the family. Very satisfying and rich, this soup was once served to sick and women in childbirth, in fact, it was believed that it can restore strength, relieve fatigue and give enough energy to get on your feet. Today, imperial soup paste cubes can be found in the market, both in Bologna's grocery stores and in the most well-stocked supermarkets in the area. For those looking to make it at home, simple ingredients and a little time are needed.

Ilona, ​​good morning!
What a wonderful recipe! My boys are not soup lovers, but we have an agreement, when it's cold, we eat soup at least every other day. But we don't want to eat the same. Therefore, thanks for another not too complicated recipe. Only I have a question. Can I use semolina as usual? There are no hard varieties in our stores.

[Natalia]

Good morning, Natalia!
Cheers and thanks for your interest in the recipe!
Yes, regular semolina is needed to make pasta. Some Italian sources emphasize that the semolina is soft, not the one used to make bread.
I hope your boys will like the soup, because mostly children like it very much, Italians usually remember their childhood and grandmothers in connection with this recipe. It may be better to chop the pasta smaller than 1cm and vary the thickness of the soup based on their taste preferences.

Ilona, ​​thanks for the recommendations!
I really love your recipes!

[Ilona]

Ilona I really liked the soup while in the tabs because we have been hot for a week already +30, except for water and okroshka I don't want anything

[Ilona]

Ilona, a very interesting recipe, I have not seen anything like it, I took it to bookmarks for later.
If you still store the paste, without freezing, for a couple of days in the refrigerator or at room temperature is it better?

Only I have a question. Can I use semolina as usual? There are no hard varieties in our stores.

pay attention to MAKFA semolina, just from hard varieties (in green bags), it is in supermarkets.

it is in supermarkets.

But there are no supermarkets in our village ... There are Pyaterochka and Magnet, but the assortment in them is far from the assortment in the cities.

[Natalia.]

Natalia., oh how!

and why are they not supermarkets?
no, well, not great, of course ... they just didn't pay attention, MAKFA pasta is on sale.

[Tashenka]

Tashenka, Thank you !
Tatyana1103, eyeThank you for your interest in the recipe!

while in the tabs because we have been hot for a week already +30, except for water and okroshka you don't want anything

In my opinion, the soup is not only nutritious, but also light, and quite suitable for the summer season. The only drawback is the cooking of the pasta in the oven and the long time for making the broth, you can get around by moving the cooking time to early morning or late evening.

If you still store the pasta without freezing for a couple of days in the refrigerator or at room temperature is it better?

Tatyana, cubes for soup are very different from pasta in the usual sense, it is recommended to store in the refrigerator for 24 hours or send it to freeze for a longer time. After baking, the cubes of the pasta are quite dry and dense, while cooking they increase in size and in structure more resemble a biscuit.

pay attention to MAKFA semolina, just from hard varieties (in green bags), it is in supermarkets.

thanks for the information. I'll take a note for other recipes, since there is no need for the preparation of this pasta in hard grades of semolina. In general, Parmesan can be replaced with the usual "Russian", not an authentic version, but quite a possible replacement, while nutmeg can be replaced with ground coriander.

took it to bookmarks for later.

delicious soup!

there is no need for durum semolina.

I reread the recipe ... here I am a bastard ... I decided to help Natalya to find semolina, but it is not necessary

MAKFA pasta is on sale.

That's it, that only pasta and Makfa flour. And there is no decoy from this company! But I eat whole grain flour for my joy. Ryazanochka. And shares on it regularly happen (it is not in demand in our village. But flour of the 1st and 2nd grades does not exist at all. Even in my native Nizhny Novgorod for years ... I don’t remember how much I have not seen it. So ...

[Natalia.]

Natalia., yes, as it turned out, the usual decoy is needed

[Tatyana]

reread the recipe ...

Tatyana, for me your information was useful, thanks.

But flour of the 1st and 2nd grade does not exist at all.

Natalia, as an option, leave a wish to expand the assortment in the "Book of complaints and suggestions" of the store, if the book itself is located in a prominent and accessible place for buyers. With careful management, there is a high probability of positive changes in favor of the buyer.