This soup is a nod to traditional Italian cuisine, where every ingredient is chosen for its quality and ability to bring people together around the table. The addition of nutmeg adds a subtle warmth that complements the savoury broth and delicate semolina cubes, making each spoonful a delightful experience.
Ingredients:
- 1/2 cup plus extra semolina
- 1 cup parmigiano reggiano, grated
- 1/3 cup unsalted butter, softened
- 2 ounces mortadella
- 4 large eggs
- pinch of nutmeg
- 1 litre beef stock
- pinch of salt
Method of cooking:
Preheat the oven to 175°C (350°F).
Finely chop the mortadella. In a mixing bowl, whisk together the egg yolks, Parmigiano Reggiano and 1/2 cup of the semolina. Add a pinch of salt and a little grated nutmeg to taste. Mix in 4 tablespoons of the softened butter and the chopped mortadella.
In a separate bowl, beat the egg whites to stiff peaks and gently fold into the mortadella mixture.
Grease a wide, shallow rectangular pan with 2 tablespoons of butter and dust with 1 teaspoon of semolina.
Pour the mixture into the pan, spreading it out evenly, and bake for about 20 minutes. Leave to cool and then cut into cubes.
Bring the beef stock to the boil in a saucepan. Add the semolina cubes and cook for another 5 minutes.
Serve hot and enjoy!
