:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/it/recipe/ShHeNaVIwsjVrUugZ9f-/7f50df597d4b74a71b798ed33aa132.jpeg "Zuppa imperiale")
Fonte: youtube
Zuppa imperiale
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Una classica zuppa bolognese, caratterizzata da morbidi e gustosi cubetti di pasta, viene tradizionalmente servita in brodo di cappone durante il periodo natalizio, ma è un meraviglioso comfort food per tutto l'inverno.
Ingredienti
- 5 cucchiai burro
- 4 uova
- 1 tazza parmigiano
- 2 tazze farina di semola
- noce moscata
- sale
- brodo
Ultimi volantini
Procedura
Preriscaldare il forno a 350 gradi F. Imburrare una teglia da 12x8 pollici. Unire le uova e il burro in una ciotola. Aggiungere il Parmigiano-Reggiano e la farina di semola e amalgamare il tutto. Insaporire con noce moscata e sale.
Distribuire il composto nella teglia preparata e infornare per 20-25 minuti, fino a quando non si sarà rappreso. Lasciare raffreddare e poi tagliare a cubetti. Al momento di servire, portare a ebollizione il brodo in una pentola e servire con i cubetti e una spolverata di Parmigiano Reggiano.
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