There’s a chill in the air but soups on the menu!
| 4 Tbs Butter – unsalted 1/3 Cup Semolina Four – plus some for dusting 4 Large Eggs 2 Cups Grana Padano Cheese – freshly grated 6 Slices Mortadella – finely chopped | 1 Tb Milk ¼ tsp Nutmeg Sea Salt 5 Cups Chicken Broth – preferably homemade |
Heat oven to 400°. Grease and flour 8” X 8” baking dish with butter and then dust with some semolina flour. Shake out excess. In a large bowl, combine butter, flour, egg yolks, cheese, mortadella, milk, nutmeg and a pinch of salt. Stir until it forms a thick batter. In a different bowl beat egg whites to soft – medium peaks. Fold into the egg mixture and pour into the prepared dish. Bake until the top is golden ad a tester comes out clean, about 15 minutes. Remove from oven and cool on a wire rack until completely cooled. Run a spatula around the edges to loosen and then cut into ½-inch cubes (removing them from the pan with a spatula). Add to the broth and let the broth simmer until the cubes are soft about 5 or 6 minutes.
Note: I don’t know why we called this Bolognese Soup. The recipe was actually given to me from a friend in Lombardia. But it is really easy, filling and delicious.
BUON MANGIATA!
Ancora 
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