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The Bolognese Imperial Soup (Royale soup) is a typical dish of the culinary tradition of Emilia-Romagna Region, widespread especially in the areas around Bologna and Ravenna. It is a first course with a preparation of semolina, eggs, grated parmesan, mortadella, a little butter, and nutmeg. The mixture that is obtained by mixing the ingredients is spread on the baking tray and baked. It is traditionally served in chicken broth.
INGREDIENTS
(for 4 servings)
3 tablespoons semolina flour
3 eggs
4 tablespoons grated Parmesan cheese
a knob of butter
1 slice mortadella minced
salt, black pepper and grated nutmeg to taste
7 cups chicken broth (or capon)
PREPARATION
Grease a rectangular pan with plenty of butter and set aside.
In a bowl mix the eggs, parmesan, mortadella, semolina, butter (melted previously), a little nutmeg, salt and pepper with a fork. Mix well, and pour the mixture into a greased baking tray.
Bake in a preheated oven (320 F °) for about 15 minutes, until the edges begin to be slightly golden. Remove from the oven and let cool.
Cut into small cubes (a half of an inch big) and dip them in the boiling broth for a few minutes. Serve hot with a sprinkling of parmesan cheese.
