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BOLOGNESE  STYLE SOUP

 

Mortadella and Parmigiano Reggiano, two key ingredients from the region of Emilia Romagna make this Bolognese-style soup, anything but ordinary.

 
INGREDIENTS
 

 

  • /2 CUP, PLUS EXTRA of semolina

  • 1 CUP of Parmigiano Reggiano, grated

  • 1/3 CUP of unsalted butter, softened

  • 2 OZ. of mortadella

  • 4 of large eggs

  • nutmeg

  • 1 QT. of beef broth

  • salt

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    Preparation

     

    1

    Preheat the oven to 350°F. 

    2

    Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.

    3

    Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes. 

    4

    Bring broth to a boil and cook the cubes for another 5 minutes. Serve

     

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