Zuppa Imperiale

INGREDIENTS

• 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

METHOD

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