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Imperial Soup

Difficulty: Medium

Ingredients: Chicken broth: 1 chicken, 1 onion with cloves, celery, carrots, tomatoes, parsley, 2 laurel leaves, cinnamon, black pepper corns. The pasta: 4 eggs, 60g of grated parmasan cheese, 50g of semolina flour, 60g of melted butter, salt, muscat nut.

Preparation: Mix the semolina flour with the eggs and the parmasan cheese, add salt, pepper and muscat nut. Add the cold melted butter and mix until the dough is smooth but firm. Put it into an oven-proof rectangular dish covered with butter. Put it into a preheated oven, 180°C for approximately 20 minutes, until the surface is golden brown. Take it out of the oven and let it cool down, and cut it into small cubes. Bring the the filtered and degreased broth to the boiling point and add the imperial pasta after two minutes. Serve the soup well heated.

Suggested white wine Bianco dei Colli Bolognesi DOC

Last modified Jan 19, 2017

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