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Mince or process the mortadella finely. Separate the eggs and set the whites aside. Beat the yolks in a bowl, add the cheese, 3oz/75g of the semolina, the nutmeg, a pinch of salt and about 3oz/75g of the butter. Now pre-heat the oven to 180°C, gas mark 4, 350°F
. Mix everything together very smoothly. In another bowl, beat the egg whites until stiff, then fold these into the mixture. Use the remaining butter to grease an ovenproof dish large enough to take the mixture.
Pour in the mixture and level the surface with the back of a spoon. Sprinkle the rest of the semolina on the top and bake in the oven for about 10-15 minutes or until firm.
Remove from the oven and cool. Cut into neat cubes. Heat the broth to boiling point, then toss in the cubes. Cook for 5 minutes. Transfer everything to a warmed tureen and serve this tasty Emilia soup.
4 eggs
3oz mortadella 75g
4oz Parmesan cheese, grated 100g
4oz semolina 100g
pinch grated nutmeg
3 1/2oz butter, softened 90g
4cups chicken or beef broth 2pt/1.2l
pinch of salt
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