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This dish was probably introduced by the Austrians and dates back to the days of Maria Luigia, duchess of Parma. Its quick spreading to the surroundings of Parma, up to the Fifties, is probably due to its simplicity, as it is dish prepared with the few ingredients that could be found, yet very nutritious.

Difficulty: Medium

Ingredients: 1 kg of butter, ideally from the dairy’s (if still available), 3 eggs, 170 g of semolina, Parmesan, free-range hen broth, nutmeg and salt. Serves 8/10.

Preparation: Oil the butter in the tureen, then add the eggs, salt and nutmeg, and gradually the semolina and the grated Parmesan, in order to obtain a firm poultice. With the aid of a spoon, blend in the scalding hen broth.

Suggested red wine Lambrusco Grasparossa di Castelvetro



Recipe sent by: Mario Schianchi - Panocchia (PR)

Last modified May 04, 2011

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