multicolored tagliatelle with fresh sauce
first courses from Italy - Emilia-Romagna
translated by Italian with
Imperial soup is a typical Emilia dish that is prepared mainly in winter, usually during the Christmas holidays. It is a simple dish with a few ingredients, so it must be made with top quality products.
Start by melting the butter and preheating the oven to 180 ° C. In a bowl beat the eggs with Parmesan and semolina.
Add salt and nutmeg. Mix the butter loose and let it cool.
Stir until a smooth and bulky compound is obtained. Cover a baking tray about (2030 cm) with wet and squeezed oven paper. Pour the egg mixture.
Bake for about 30/35 minutes or until the surface is golden. Remove the still hot mixture with the oven paper from the mold and allow to cool.
Cut into cubes of 11 cm in size. Simmer the broth and dive the imperial soup inside. Let it cook for a couple of minutes.
Pour into the dishes, wait 2 minutes before serving.