zuppe

Provate la zuppa delle Ardenne in una giornata fredda e uggiosa: è la zuppa semplice, economica e casalinga che vi farà amare l'inverno!

Zuppa delle Ardenne

patata

cipolla

indivia belga (o radicchio)

tazza di latte

tazza di brodo vegetale o di carne

noce di burro

sale e pepe quanto basta

Mortadella and Parmigiano Reggiano, two key ingredients from the region of Emilia Romagna make this Bolognese-style soup, anything but ordinary.

Bolognese-Style Soup

1/2CUP, PLUS EXTRA semolina

1CUP Parmigiano Reggiano, grated

1/3CUP unsalted butter, softened

2OZ. mortadella

eggs

nutmeg

beef broth

salt

Preheat the oven to 350°F.&nbsp;

Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.

Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes.&nbsp;

Bring broth to a boil and cook the cubes for another 5 minutes. Serve.&nbsp;

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Zuppa delle Ardenne

Bolognese-Style Soup

Top 2 zuppe recipes from across the web

The most viewed zuppe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zuppa delle Ardenne

Bolognese-Style Soup

The most viewed zuppe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine