CookEat Recipe
Semolina and Parmesan Soup Cubes
Tender cubes of egg, semolina, butter and Parmesan gently cooked in clear broth.
Method
Steps
Step 1
Gather the ingredients: 3 eggs; 90 g fine semolina; 60 g finely grated Parmesan; 60 g butter, plus a little for the paper; Salt and nutmeg to taste; About 1.5 litres ready-to-use clear broth.
Step 2
Heat the oven to 150°C. Line a small shallow ovenproof dish with buttered baking paper. Choose a dish that holds the mixture roughly 1–1.5 cm deep.
Step 3
Melt the butter gently, then take it off the heat. Stir in the semolina and Parmesan, then mix in the eggs, salt and nutmeg until smooth.
Step 4
Spread in the lined dish. Cover loosely with foil and bake gently until just set throughout without browning, about 15–25 minutes. Check that the centre reaches 74°C. Remove the covering and let cool enough to handle.
Step 5
Lift out and cut into small cubes about 1 cm across. Bring the broth to a gentle boil, add the cubes and cook for 10 minutes. Serve hot.
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