Zuppa Imperiale

today25th April 2022 1

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  • 4 eggs
  • 60g of semolina
  • 60g of grated Parmesan
  • 40g of unsalted butter
  • 1 pinch of ground nutmeg
  • 1 pinch of white pepper
  • 4 pinches of salt
  • 1.5l beef stock, see Filippo’s recipe for meat broth


Preheat the oven to 180C/gas mark 4

Begin by making the semolina dough. Melt the butter in a small pan over a very low heat. Once melted, pour the butter into a small bowl and set aside to reach room temperature

Meanwhile, crack the eggs into a bowl and add the salt, white pepper, ground nutmeg and Parmesan. Beat the eggs lightly with a fork until all the ingredients are fully combined

Stir in the melted butter and semolina flour and beat again until fully combined

Pour the semolina mixture into a casserole dish lined with parchment paper and bake for 20 minutes

Towards the end of cooking, preheat a grill. Remove the semolina from the oven and finish under the grill until golden

Allow the semolina to reach room temperature, then cut into small cubes.
Pour the stock into a large saucepan and bring to the boil. Cook the semolina cubes for 23 minutes then serve immediately

Written by: GlitterBeam

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In Emilia-Romagna everyone has a slightly different recipes for this, and after trying several of them I have settled for this one found online INGREDIENTS 500g of 00 flour, plus extra for dusting 150g of water, lukewarm 150g of milk, lukewarm 25g of extra virgin olive oil 5g of dried yeast 5g of fine sea salt salami, for stuffing inside the breads cheese, for stuffing inside the breads METHOD Combine […]

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